Strawberry protein marshmallows

Line a 20cm x 20cm baking tin with baking paper.

Wash and hull the strawberries, then thinly slice them. Arrange the slices in a single even layer between paper towels on a microwave-safe plate. Work in batches to avoid overcrowding. Microwave on high in 1–2 minute intervals, flipping the slices between intervals, until they are completely dry with no moisture remaining. Remove from the microwave and allow to cool completely before transferring to a blender and blitzing into a fine powder. Store the strawberry powder in an airtight container for up to two weeks.

Place 3 tbsp monkfruit sweetener, corn flour and 2 tbsp protein powder in a blender and blitz until fine. Set aside for serving.

Pour half the water into a large mixing bowl and sprinkle the gelatine over it. Stir gently, then set aside to bloom.

In a saucepan, combine the remaining 125ml of water, 200g monkfruit sweetener and honey. Place over a medium heat, stirring, until the syrup reaches the soft-ball stage, 112°C, approx. 5–8 minutes. Remove from the heat.

With the stand mixer running on low, slowly pour in the hot syrup. Once combined, increase the speed to high and whip for approx. 5 minutes, or until thick and fluffy. Quickly mix in the 2 scoops of protein powder, vanilla and strawberry powder. Pour the mixture into the lined tin and smooth the top. Leave to set at room temperature for 1–2 hours.

Loosen the edges with a knife, remove from the tin and cut into squares. Lightly toss each marshmallow in the monkfruit icing sugar to prevent sticking.

Store the marshmallows in an airtight container at room temperature for up to one week.