How to Make Marshmallow Clouds

Lightly oil a shallow baking tray and dust it with sieved icing sugar and cornflour.

Soak the gelatine in 140 millilitres (four fluid ounces) of the cold water.

Put the remaining water in a heavy-based pan with the sugar and glucose. Bring to the boil and continue cooking for 12–15 minutes until the temperature reaches 127 degree Celsius on a sugar thermometer.

When the sugar reaches the temperature, carefully add the gelatine and the water to the syrup. Pour the syrup into a metal bowl or jug.

Whisk the egg whites until stiff using an electric whisk in a mixing bowl. Pour in the syrup and continue to whisk. The mixture will start to thicken. Add the vanilla extract and continue whisking for five to ten minutes until the mixture is stiff and thick enough to hold its shape on the whisk.

Spoon the mixture into the prepared tin and smooth with a wet palette knife.

Leave for at least two hours to set.

Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the pan with a knife and turn it out onto the dusted surface.

Cut into clouds using a cloud shaped cutter and roll in the sugar and cornflour. Using a black edible pen, draw faces onto the clouds. Give the clouds rosy cheeks by dipping the end of a cocktail stick into a tiny amount of pink food colouring and gentle rub onto the marshmallows in a circular motion. Leave to dry on a wire rack.