Parma Violet Marshmallow

• 300 g caster sugar
• 120 g glucose
• 60 g<

Make an Italian meringue with the sugar, water, glucose and egg whites. Once the sugar syrup is at 121°C add the bloomed gelatine and stir well, gradually pour over the egg whites. Whisk to a stiff meringue. Once cool, add the colour. Pipe into lines on an acetate sheet. Sprinkle with crystallised violets. Leave to dry for 8 hours.