Fresh Blueberry Marshmallows

I've always wanted to make marshmallows, but never quite had the confidence until I spotted this simple little recipe in Edd Kimber's new book "Say it With Cake":

425g caster sugar
1 tbsp liquid glucose
8 sheets of gelatin
2 large egg whites
150g blueberries
50g icing sugar (for the coating)
50g cornflour (for the coating)

Lightly grease a 23 x 33cm baking tray, then line with a piece of clingfilm and lightly grease the clingfilm. To make the coating, mix the icing sugar and the cornflour together and dust the clingfilm with a thin layer of this mixture. Reserve the remainder.

Put the sugar, glucose, and 125ml of water into a medium pan over a medium heat. Bring to the boil and have a sugar thermometer ready.

Meanwhile, but the gelatin into a medium bowl and cover with 150ml cold water.

Put the egg whites into a clean bowl and when the syrup in the pan reaches about 115 degrees Celsius, whisk them until they form soft peaks. Cook the syrup until the thermometre registers 118. With the egg beater still running, pour the syrup in a slow stream down the side of the bowl containing the whites.

Put the softened gelatin and the water into the now empty pan over a low heat, then stir until the gelatine is fully melted. Pour this into the meruinge mixture and continue whisking until the mixture is cool.

Pour half the mixture into the prepared tin and sprinkle over the blueberries. Top with the remaining mixture. Leave to set at room temperature for a few hours.

Once fully set, tip the marshmallow out onto a sheet of baking paper and cut into small squares using either a pizza wheel or scissors. Roll in the remaining coating.

I divided the marshmallows into two cute little food bags, tied them with ribbon and attached gift tags to give to my friends for their birthdays :) What more could you want!?