- 330g caster sugar
- 2/3 cup water
- 6 gelatin leaves, softened in water
- 2 large free range egg whites
- 1 tsp vanilla extract
- ½ cup corn flour, sifted
Grease a Le Creuset 23cm Heritage Square Dish with a little bit of sunflower oil and then line the dish with greaseproof paper.
Dissolve the sugar and water in a round casserole dish over medium heat. Turn off the heat and add the gelatin leaves, stirring in quickly until dissolved.
Beat the egg whites for about 3 minutes, until soft peaks form.
With the mixer running drizzle the hot sugar mixture down the side of the bowl into the egg whites.
Add the vanilla and beat for about 7 minutes until the mixture has cooled down and tripled in volume.
Spread the mixture into the dish and leave to set at room temperature for about 2-3 hours.
Lift or turn out and using a sharp knife cut into squares. Toss the squares in sifted corn flour.