Cranberry marshmallows

First prepare the cranberry purée. Put the cranberries and sugar into a saucepan and boil for approx. 5 minutes. Purée with a hand blender and put aside to cool.

Put the pieces of gelatine in cold water to soak. Put the sugar, 0.5 dl glucose syrup and half the cranberry purée into a saucepan. Put the rest of the glucose syrup and purée into a bowl.

Heat the contents of the saucepan to 120°C. Squeeze the surplus water out of the gelatine and add the gelatine to the hot mixture.

Begin to whisk the mixture in the bowl with an electric mixer, and at the same time add the contents of the saucepan to the bowl in a thin ribbon.

Once you have added the whole mixture, continue to whisk for approx. 15 minutes until the mixture is foaming nicely.

Line a 20×30 cm cake tin with greaseproof paper. Mix together the cornflour and icing sugar and sift it onto the greaseproof paper in a generous layer.

Pour the marshmallow mixture into the tin and sprinkle the icing sugar- cornflour mix on top. Leave the marshmallow to set at room temperature for several hours.

Once ready, cut the marshmallow into pieces and roll them in the icing sugar-cornflour mix so that the pieces do not stick to each other.

The marshmallows will keep for several days at room temperature. If you want them to remain completely soft, keep them in an airtight container.

You can make your marshmallows super-good by dipping them in melted dark chocolate. You can keep the chocolate melted in a chocolate fondue into which the marshmallows can easily be dipped.