Cherry and poppy seed marshmallows recipe

1. 1

   Drain the juice from the can of cherries into a bowl, add the gelatine leaves and leave to soak until they are soft (about 10 minutes).

2. 2

   Meanwhile, put the egg whites into a separate bowl and whisk with an electric mixer on medium speed until the mix holds a ribbon trail when the mixer is lifted.

3. 3

   At the same time, put the sugar, water and glucose into a saucepan over a medium heat and heat to 127C on a sugar thermometer.

4. 4

   Add the cherry juice and gelatine to the pan of sugar syrup on the heat and stir carefully until the gelatine has dissolved.

5. 5

   This should only take about a minute.

6. 6

   Slowly pour the hot sugar mixture on to the egg whites and continue whisking until all of the sugar has been absorbed.

7. 7

   Continue whisking for a further 5-8 minutes until it looks like a tight, sticky meringue.

8. 8

   Allow the meringue to cool slightly in the bowl, then stir in the poppy seeds and pour the mixture into the greased tray.

9. 9

   Leave to set in the fridge for 3 hours or until firm.

10. 10

    Sprinkle the mallow dust over a board.

11. 11

    Turn the marshmallow out on to the dust and turn to coat, then cut into sixty 2cm cubes.

12. 12

    Eat, toast or mix into a knickerbocker glory.

13. 13

    They only keep for a couple of days, so eat loads quickly!

* Per serving · 4 servings · Values may vary.