Marshmallows

From :River Cottage Recipe

2 tbsp icing sugar
2 tbsp corn flour
A little vegetable oil from oiling the tin and knife
1 small peeled beetroot (for natural colouring)
25g (about 2 sachets) gelatin powder (or vegetarian gelatin)
500 g granulated sugar
2 eggs white

1. sift the icing sugar and cornflour together into small bowl
2. rub a shallow cake tin about 20x20cm with few drop of veg oil and shake a little of the icing sugar mixture around the tin to coat the base and the side
3. grate the beetroot into a small bowl and pour over 125ml of nearly boiling water and leave to infuse for 30 seconds. Strain the pink, nearly boiling water into a bowl and sprinkler the gelatin on top. Stir until all of the gelatin has dissolved
4. put the sugar into medium sized saucepan with 250ml of water.Warm over a low heat, stirring until all of the sugar has dissolved, allowing the mixture to boil fiercely without stirring. Remove from the heat and pour the beetroot gelatin mixture into the hot sugar syrup, stirring until everything well blended
5. beat the egg white until stiff using a mixture. With a mixture going at low speed, slowly pour in the sugar mixture in a gentle tricule. After added all the syrup, leave the machine to carry on beating until the mixture turn really thick and bulky but still pourable when you lift up the beater, it should leave a ribbon trail of the mixture on the surface which taken few second to sink back down into the mix.
6. pour the marshmallow into the prepared tin, leave to set i a cool place ( do not refrigerate) for 1 -2 hours
7. Dust a chopping board with the rest of the icing mixture. Coat a knife with little oil. Carefully case the marshmallow out of the tin into the board, helping it out when necessary with the knife. Make sure all of the surface of the marshmallow are entirely dusted with the icing sugar mixture. Cut it into square. Oil and dusting the knife as needed. Store in an airtight tin line with baking parchment