Ginger marshmallows
These are snow-white, but feel free to add edible gold or silver leaf to the empty tin before pouring in the mix, then again on top before it cools.
Makes approx 48 • Ready in 45 mins, plus resting time
7 sheets leaf gelatine
Vegetable oil, for greasing
3tbsp cornflour
3tbsp icing sugar
1tbsp liquid glucose
350g caster sugar
2 egg whites
1tbsp stem ginger syrup
Pinch of salt
1 Soak the gelatine leaves in some cold water for 15 mins.
2 Lightly grease a 20x30cm baking tin and line with non-stick 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
