Gluten Free Marshmallow

Put the sugar in pan with the cold water, heat and stir with wooden spoon until the sugar is completely dissolved.

Once sugar is dissolved, bring to boil without stirring and allow to heat to exactly 120 degrees Celsius on a sugar thermometer (takes about 5 mins).

Meanwhile, line a square cake tin with baking parchment, grease with a little oil or low calorie cooking spray.

Mix together the cornflour and icing sugar and scatter a little over the parchment.

Put the hot water in a small bowl and mix in the gelatine until completely dissolved.

Whisk the egg whites to stiff peaks.

Once the sugar syrup reaches 120 degrees, remove from heat and pour in the gelatine, the mix will fizz up, let it stand for a few seconds then pour into a heatproof jug.

At a low speed, whisk eggs again while very slowly pouring in the sugar syrup, increase mixer speed until at full and whisk for 10 mins, until it leaves a thick trail over the surface.

Whisk in vanilla essence.

Pour into cake tin and sprinkle over some icing sugar mix. Allow to set for 5 hours.

Once set, cut into 56 pieces, coat in icing mix, and store in an air tight container.