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- 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.
- 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.
- 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.
- 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.
White chocolate eggnog
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.