250 gm caster sugar
2 tsp liquid glucose
14 gold strength gelatine leaves soaked in cold water
2 egg whites
Scraped seeds of 1 vanilla bean
Icing sugar for dusting
Combine 175gm caster sugar, glucose and 100ml water in a saucepan.
Cook over medium-high heat until mixture reaches 118C.
Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering
When syrup reaches 118C, start whisking egg whites in an electric mixer until soft peaks form,
then gradually add remaining caster sugar.
Meanwhile, continue cooking syrup until it reaches 127C.
Add gelatine and vanilla to the sugar syrup then add in to egg white mixture while whisking.
Whisk until cooled and thick then transfer to a 2cm-deep, 15cm x 25cm tray lined with baking
paper, smooth top and leave to set.
Cut into squares and dust with icing sugar just before serving.