Step 1

Line a baking tin (18 x 26 cm) with baking paper and set aside.

Step 2

Place a ceramic or glass bowl onto mixing bowl lid. Weigh gelatine powder and 140 g of the water into ceramic or glass bowl then set aside to soak (approx. 3-5 minutes).

Step 3

Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Step 4

Add remaining 140 g water and heat 15 min/100°C/speed 2.

Step 5

Add reserved gelatine mixture and combine 2 min/100°C/speed 2. Allow to cool in mixing bowl until the temperature falls below 50°C (approx. 45 minutes - see Tips). Once cooled, insert butterfly whisk and whip 7 min/speed 3.5.

Step 6

Add vanilla and combine 10 sec/speed 3. Remove butterfly whisk.

Step 7

Pour into prepared tin, cover and leave to set at room temperature (approx. 1 hour).

Step 8

Once set, slice marshmallow into approx. 30 pieces. Dust with cornflour or icing sugar (optional) before serving.