INGREDIENTS:
200g orange juice
8 leaves of gelatin
Mixture of cornstarch and powdered sugar to taste
METHOD
Dip the gelatin leaves in cold water and slightly heat the orange juice.
Squeeze the gelatin leaves and put them in the pan, mix well with a whisk.
Transfer to a large container and whisk until the mixture is light and voluminous.
Line a baking sheet or container with parchment paper and sprinkle with a mixture of flying sugar and cornstarch, then pour in the whipped mixture and let cool in the refrigerator for at least 30 minutes.
Once firm, unmold and cut the marshmallows into cubes.
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