Marshmallows

Mix the gelatine powder with 100 ml of cold water and set aside. Add the Finesse sweetener and 50 ml of water to a saucepan and heat over medium heat until the mixture changes from cloudy to clear.

Remove the saucepan from the heat and wait until the bubbling stops before adding the gelatine mixture. Stir until the gelatine has fully dissolved, then transfer to a mixing bowl or stand mixer. Add the vanilla extract and whisk on high speed until it turns into a white, fluffy mixture. This should take about 5 minutes.

Spread the mixture into a plastic wrap-lined tin (a 20×30 cm ovenproof dish works well) using a spatula. Alternatively, you can use deep silicone moulds for ready-made shapes or pipe the mixture into small peaks using a piping bag.

You’ll need to work quickly, as the mixture sets fast. Leave it to set for a couple of hours. Dust some cornflour onto a sheet of baking paper and turn the set mixture out onto it. Cut into pieces and roll each piece in the cornflour. The marshmallows will continue to firm up over the next few hours. The cornflour gives them the dry coating typical of marshmallows.

To take your marshmallows to the next level, you can dip them in melted sugar-free chocolate and roll them in desiccated coconut.

This recipe is borrowed from the Norwegian blog Mat for minimagen