Ingredients
9 sheets leaf gelatine
450g Sugar
1 tbsp liquid glucose
200ml water
2 large egg whites
1 tsp vanilla extract
icing sugar
cornflour
Method
1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour. Ensure it is well covered.
2. Soak the gelatine in 140ml cold water.
3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for around 15 minutes until the mixture reaches 127C on a sugar thermometer.
4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. Pour the syrup into a metal jug.
5. Whisk the egg whites until stiff. Then add the hot syrup. ensuring you whisk continously. The mixture will start to shine and thicken. Add the vanilla extract and continue whisking for around 10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
6. Spoon the mixture into the tin and smooth [a wet palette knife will do this nicely].
7. Leave for at least 1 hour to set.
8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack.
Store in an airtight container. An interesting variation is to add rose water to the mixture instead of vanilla – beautiful.