First we need a mixture of sifted powdered sugar and cornstarch so that nothing sticks later. In the next step, a baking dish is very thinly greased with oil and some of the starch mixture is sieved onto the bottom of the form.
For the marshmallow mixture a vanilla pod and the vanilla pulp are mixed together with the gelatine, salt and cold water. You can take pork gelatine or beef gelatine (halal gelatine) here. Whatever you like. After about five minutes, the gelatine will swell and can be heated. In any case, stir well every now and then and make sure that the liquid does not get too hot. The gelatin dissolves even at low heat.
When everything has dissolved, the liquid and the sifted powdered sugar are whipped for four to five minutes until an airy, fluffy cream is formed.
We have now colored the marshmallows slightly pink, but you can also color them in any other color, leave them white or add different aromatic oils.
Then the mass is poured into the mold, smoothed out and covered with cling film. After approx. 4 hours the mass is cut-proof.
You dust everything again with the powdered sugar-starch mixture and loosen the marshmallow mass with a knife from the edge of the mold. It can then be easily overturned and cut into pieces without any major problems.
Some of you might be wondering if you could use agartine instead of gelatine and prepare the marshmallows vegan in this way. We tested it and unfortunately it doesn`t work at all (in the video you can see what happens to Agartine and what it looks like at the end). The mass does not become airy and loose at all, but rather compact and has a consistency like jelly.
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