Chai marshmallows

Method

1. Put the tea bags in a small pan with 135ml freshly boiled water 
and leave to infuse for 30 minutes. Squeeze the tea bags in the pan 
with the back of a spoon to get out as much flavour as possible, then discard the bags and set the liquid aside.
2. Meanwhile, mix the icing sugar and cornflour together, then sift 
half over the lined baking tray.
3. Sprinkle the gelatine into the chai-infused water in the pan, 
then gently warm over a low heat, stirring, until the gelatine has dissolved (see tip). Remove from the heat once dissolved.
4. Put the granulated sugar, liquid glucose and 235ml cold water in a clean pan over a low heat and stir gently until the sugar has fully dissolved. Put the thermometer in the pan, then bring the liquid up to the boil to make a syrup.
5. Once the sugar reaches 100°C, put the egg whites in a large heatproof mixing bowl. Using a stand mixer, whisk to stiff peaks.
6. As soon as the syrup reaches 118°C, turn off the heat, remove the thermometer and gently pour in the chai mix (be careful – the mixture will bubble up).
7. Whisk the whites again briefly, then carefully pour in the syrup 
and chai mixture in a slow, steady stream, constantly whisking until well combined, smooth and creamy. Continue whisking for 10-15 minutes until the mixture is very thick and has cooled.
8. Stir in the ground cinnamon, then spoon the marshmallow into the prepared baking tray and leave to set for 4-6 hours.
9. To serve, dust the marshmallow with the remaining icing sugar and cornflour mixture and turn out onto a chopping board. Cut into squares, rectangles or triangles, stack on a platter and sprinkle with an extra pinch of ground cinnamon and gold glitter, if using.