ginger Marshmallows

Makes approx 48

These are snow-white, but feel free to add some small pieces of edible gold or silver leaf to the empty tin before pouring in the marshmallow mix, then again on top before it cools.

7 sheets leaf gelatine Vegetable oil, for greasing 3 tbsp cornflour 3 tbsp icing sugar 1 tbsp liquid glucose 350g caster sugar

2 large egg whites

1 tbsp stem ginger syrup Pinch of salt

Soak the gelatine leaves in cold water for 15 minutes.

Lightly grease a 20x30cm baking tin and line with nonstick parchment paper, then grease again. Mix the cornflour and icing sugar in a bowl then sift into the prepared tin in an even layer. Tip the excess mixture back into the bowl.

Mix the liquid glucose and caster sugar in a pan over a low heat with 135g cold water (measure this with scales to be exact). Heat gently, stirring until the sugar has dissolved. Add a sugar thermometer to the pan and turn up the heat to bring the syrup to the boil, without stirring, until it reaches 120°C. Remove from the heat. Drain the gelatine, squeezing out any water and blotting the leaves with a clean tea towel. Stir into the syrup and set aside.

Working quickly, with your mixer on a medium setting, whisk the egg whites until you have stiff peaks. Slowly pour the hot syrup into the bowl of the moving mixer.

Continue to whisk for 4-5 minutes, or until the mixture is cool, glossy and firm enough to hold a ribbon trail when the whisk is lifted from the bowl. Add the ginger syrup and salt and continue to whisk.

Spoon onto your prepared tray, using a palette knife to smooth out the mixture, then leave to cool completely. Cover with cling film and set aside for at least 4 hours.

Turn the marshmallow onto a parchment-lined baking sheet dusted with the reserved icing sugar and cornflour mix. Peel off the paper and cut marshmallow into squares. Coat in the mixture, then store in an airtight container.