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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.
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3
Set aside.
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4
In a saucepan, sprinkle the gelatin on the strawberry puree.
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5
Let soften for 5 minutes.
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6
Add the sugar and bring to a boil.
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7
Remove from the heat and let cool for 5 minutes.
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8
Set a bowl in a saucepan partially filled with ice water; the water should come part way up the side of the bowl.
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9
Pour the strawberry mixture and corn syrup into the bowl.
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10
Beat with an electric mixer until the mixture has cooled to room temperature and forms stiff peaks, 5 to 7 minutes.
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11
Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
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12
Line a cookie sheet with parchment paper.
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13
Lightly dust a clean surface with the icing sugar mixture.
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14
Unmould the marshmallow.
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15
Using a knife with a lightly moistened blade, cut the marshmallow into 4-cm (1 1/2-inch) squares.
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16
Roll each square in the icing sugar mixture in the bowl.
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17
Shake off any excess.
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18
Place the marshmallows on the cookie sheet and let warm to room temperature.
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19
If necessary, roll a second time in the icing sugar mixture.
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20
The marshmallows can be stored for several days at room temperature.
