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1
Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly.
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2
In a large bowl, sift the sugar and cornstarch together. Set aside.
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3
In a saucepan, sprinkle the gelatin on the strawberry puree. Let soften for 5 minutes. Add the sugar and bring to a boil. Remove from the heat and let cool for 5 minutes.
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4
Pour into the bowl of a stand mixer fitted with the whisk attachment (you could do it with a hand mixer, but your arm may fall off first). Beat on high until the mixture has cooled to room temperature and forms stiff peaks, about 15 - 20 minutes, wiping the bowl occasionally with a damp cold cloth to help remove the heat. Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
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5
Line a cookie sheet with parchment paper.
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6
Lightly dust a clean surface with the icing sugar mixture. Unmould the marshmallow. Using a knife with a lightly oiled blade, cut the marshmallow into 36 squares. Roll each square in the icing sugar mixture in the bowl. Shake off any excess. Place the marshmallows on the cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.
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7
The marshmallows can be stored for several days at room temperature, though excess icing sugar may crust on the bottoms.
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8
Note: For 125 ml (1/2 cup) of strawberry puree, puree and strain about 180 ml (3/4 cup) fresh strawberries. If desired, use raspberry or cherry or peach or mango puree instead
