RECIPEAdapted from River Cottage
2 egg whites500g white granulated sugar25g gelatine granules (or 2 sachets Dr Oeteker brand)1/3 cup of cocoa powder1 tsp vanilla extractcake release spray - or a tiny amount of flavourless oil
1tsp ground cinnamon
2 tablespoons each of icing sugar, cornflour and cocoa powder, sifted together
Soak the gelatine granules in 125mls of cold water.
Put the 500g of granulated sugar and 250g . Bring to the boil When temperature reaches 110deg C, put the egg whites in a stand mixer and whisk to stiff peak.
When the sugar syrup reaches 125deg C, take off the heat. Stir in gelatine granules.
With mixer set to low speed, slowly pour in the sugar syrup / gelatine mixture. Once incorporated, add the cocoa powder, vanilla and cinnamon. Turn back up to full speed and whisk until cooled and thickened (though still pourable) - approx 7 to 8 mins.
Pour into your moulds and allow to set for a few hours. DO NOT refrigerate.