We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
1 tbs icing sugar
1 tbs cornflour
Mild oil for the knife and tin (I use a bland vegetable oil)
25g gelatine powder (2 sachets)
125ml near-boiling water
2 egg whites
500g granulated sugar
A food mixer and a sugar thermometer.
Put a few drops of oil into a large, square-sided tin, (I use a big Swiss roll tin, that's about an inch deep) and then use your fingers to smear it all over every inch of it.
In a little bowl, mix the icing sugar and cornflour and then sprinkle a bit of the mix into the tin to coat it. This will stop the gooey mallow sticking. Any excess, sprinkle back into the bowl.
Pour 125ml of near-boiling water into another little bowl and mix in the gelatine powder. Stir until it is dissolved.
In a saucepan, add 250ml of water to the 500ml of sugar. Over a fairly low heat, warm the mix and stir until the sugar disappears. Then increase the heat and bring to a rollocking boil. Hugh Fearnley-Whittingstall recommends using a sugar thermometer at this stage to bring the mix to 122 degrees centigrade. This is called the 'hard ball stage'.
While the syrup is heating, put the egg whites into a stand mixer and beat until peaky and fairly stiff.
Once you hit the right temperature with the syrup, take it straight off the heat. Add the gelatine mix and stir.
Now, being super careful, trickle the syrup into the egg whites as the mixer is switched on and beating. It will turn into a glossy, foamy cream.
Once all the syrup has been added, keep beating until it gets stiffer, but is still fluid.
Pour the mix into the prepared tin. It is truly magic stuff.
Leave the mallow to set somewhere cool, but don't put it in the fridge.
When you're ready to turn it out, dust a chopping board with more cornflour and icing sugar and use an oiled knife to jimmy it out. Keep adding more cornflour and icing sugar if it gets sticky.
Use a sharp knife to chop into slices and then squares. Dust as required, but do shake off the excess.
Eat as they are, toast in a fire or plop into hot chocolate.