(Recipe adapted from here )
Gelatin mixture :
15g Gelatin powder
30ml Water
Syrup :
15g Glucose syrup
150g Granulated sugar
50ml Water
Others :
60g Egg whites
1tsp Vanilla extract
Dusting mixture :
30g Corn flour
30g Icing sugar
Method:
1.Line the base of 15x15cm pan with baking paper. Sift corn flour and icing sugar together, then sprinkle over the baking paper.
2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist. Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl). When the water boil take the sauce out of the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next step).
3. In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.
4. When the syrup reaches 100°C, start whisking the egg whites. The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.
5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.
6.Let it sit for 12 hours. Sprinkle the dusting mixture over the work surface. Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.
6.Let it sit for 12 hours. Sprinkle the dusting mixture over the work surface. Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.
