Fresh fruit marshmallows

Method

1. Soak the gelatine leaves in 400 ml cold water. If you are using powder, follow the instructions on the packet.
2. Put 300 g fresh fruit in the bowl and cook 8 min / 90°C / speed 2.
3. Then blend the lot 20 sec / speed 8.
4. Sieve the mixture and return it to the mixing bowl.
5. Add 1 tablespoon honey, 1 teaspoon vanilla extract and a pinch of salt, and mix 10 sec / speed 4.
6. Now add the gelatine (squeeze the leaves out well) and mix 2 min / 60°C / speed 2. Check that the gelatine has dissolved completely. If not, repeat this step for 30 sec.
7. Leave to cool to 40°C. You can follow this on the screen if you switch to manual mode.
8. Insert the butterfly whisk and whip 8 min / speed 4. Meanwhile, line a tin with baking paper.
9. Pour the mixture into the tin and leave it to set in the fridge for about 4 hours.
10. Cut the marshmallows into squares and, just before serving, roll them through icing sugar or ordinary sugar if you like. They keep in the fridge for up to 3 weeks.