Gut Healing Marshmallows

Directions

1. Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom. 

2. Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside. 

3. Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use. 

4. Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes. Now take off the heat immediately.  

5. With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. Add Creamy Vanilla Collagen Protein now while still beating. 

6. Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set. 

7. Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking. 

8. Store in an airtight container in the fridge for up to 5 days. 

9. Enjoy in hot chocolate or toast it up for s’mores!