Raspberry Marshmallows

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1. Combine icing sugar and cornflour.
2. Grease a shallow dish (30 x 30cm) and sprinkle liberally with half the icing sugar.
3. Put the raspberries in a small saucepan and slowly bring to a simmer, while stirring.
4. Once well softened, remove the seeds by passing the raspberries through a sieve with the aid of the back of a spoon.
5. Make the raspberry liquid up to ¾ cup with a little water if necessary. Once cool, sprinkle the gelatine over the top.
6. Place caster sugar and water in a pot and stir over a medium heat until the sugar has dissolved.
7. Increase heat and continue to cook the syrup until it reaches 125ºC. Then add the raspberry and gelatine mixture and stir thoroughly.
8. Place both egg whites and the salt in a very clean bowl and whisk with an electric mixer until soft peaks form.
9. While the mixer is running at a medium speed slowly add the syrup. Continue beating until the mixture has doubled in size, then reduce speed and beat until the bowl is just warm to the touch (about 10 min).
10. Pour into prepared dish and using a lightly oiled spatula spread out evenly
11. Stand at room temperature until firm (a few hours or overnight is fine).
12. Turn marshmallow out onto a board and cut into bite sized pieces using a hot dry knife.
13. Roll in remaining icing sugar and store in an airtight container at room temperature for up to two weeks.
14. Skewer on your favourite toasting stick and toast over hot coals if desired.