Plum Marshmallow

Combine icing sugar and cornflour in a bowl. Line a rectangular baking tin with baking paper, and spray lightly with oil. Using a sieve, dust base and sides of the tin with some of the icing sugar-cornflour mixture.

Blend or process plums in a blender or food processor until a smooth purée forms. Push purée through a fine sieve and discard the pulp (you will need 1/2 cup purée). Add plum purée and caster sugar to a medium saucepan over medium heat. Stir until sugar is dissolved. Bring to the boil and cook for 1 minute, then turn off heat.

Add gelatine powder to water in a small bowl and stir to combine. Leave for two minutes before adding to the hot plum mixture. Turn heat back on, bring mixture to the boil, then remove from heat.

Pour mixture into a bowl and using an electric mixer, whisk on high speed for 8 minutes, or until mixture has tripled in volume and is light and thick.

Quickly transfer mixture to prepared tin and smooth surface with a spatula. Leave, uncovered at room temperature, to set for 2 hours or until it pulls away easily from the tin. Dust surface with some of the remaining icing sugar-cornflour mixture. Dust a knife with remaining icing sugar-cornflour mixture and cut marshmallow into squares or desired shapes. Makes 20 squares.