Pink Marshmallow

INGREDIENTS

• 300g of cranberry juice
• 8 gelatin sheets (about 30g)

For the dusting:

• 70g of icing sugar
• 70g of cornstarch (cornstarch)

METHOD

1. Put the gelatin sheets in cold water and let them soften.

2. Pour the cranberry juice into the saucepan and add the rehydrated gelatin, bring over the heat and heat until the gelatin is completely dissolved.

3. Transfer the mixture into a planetary mixer. Whip the mixture with an electric mixer, until you obtain a clear and frothy consistency.

4. Line a pan with parchment paper and sprinkle with the mix of cornstarch and icing sugar.

5. Pour the mixture into the pan and leave in the fridge for at least 3 hours, better if overnight.

6. After the time has elapsed, cut the marshmallow into the shape you prefer. Then store it in the fridge covered with plastic wrap.