Blueberry Swirled Marshmallow

Blueberry swirl:

• 1 cup Früzo Blueberries
• 1 cup sugar

Marshmallow:

• 455grams sugar
• 24 grams gelatine
• 2 Egg whites
• 1 tablespoon syrup
• 1 teaspoon vanilla essence
• 50grams icing sugar
• 50grams cornflour

Blueberry swirl:

1. In a saucepan cook blueberries and sugar for 10min or until thickened
2. Allow to cool

Marshmallow:

1. Line a 20×20 square tin
2. Mix together cornflour and icing sugar
3. Sift half into prepared tin, put aside
4. In a saucepan over medium heat combine sugar, syrup and 200ml of water
5. Bring to a boil ( do not stir) bring to 120°c
6. In the meantime bloom gelatine in 150grams cold water.
7. Once sugar comes to temperature start to whisk egg whites to a stiff peak
8. Take sugar off heat and add gelatine mix, be careful as it bubbles.
9. Slowly pour sugar into whipped egg whites, whilst whisking continuously
10. Whisk until thick and glossy
11. Add vanilla and whisk until completely incorporated
12. Pour marshmallow into prepared tin
13. Take dollops of blueberry sauce and swirl into marshmallow
14. Allow to set for 2 hours (or overnight)
15. Turn out onto sifted icing sugar mix
16. Cut into squares
17. Store in an airtight container