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Vanilla marshmallow stars

    • Method
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    • Notes
    1. Step 1

      Brush a baking tray with oil to grease. Line with non-stick baking paper. Place the water in a small saucepan. Sprinkle with the gelatine and set aside for 1 minute to soften.

    2. Step 2

      Scrape the seeds from the vanilla bean into the pan. Add the sugar. Place over low heat. Stir until gelatine and sugar dissolve.

    3. Step 3

      Transfer the mixture to a large bowl. Use an electric beater to beat for 10 minutes or until thick, light and fluffy. Spread over the prepared tray to form a 2cm-thick, 16cm square. Smooth the surface. Set aside for 1 hour or until set.

    4. Step 4

      Lightly dust a sheet of non-stick baking paper with cornflour. Turn the marshmallow onto the cornflour on the paper. Remove the top sheet of paper. Lightly dust the top of the marshmallow with cornflour. Use a 3.5cm star-shaped pastry cutter dipped in cornflour to cut 16 stars from the marshmallow.

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    Make it ahead: Make this recipe up to 3 days ahead. Store in an airtight container dusted with cornflour. Make sure you use gluten-free cornflour if you want this recipe to be gluten free.

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