50ml grass fed gelatin
1 cup filtered water
Vanilla bean seeds from one bean
2 Tbs honey (or use erythritol if you’d like to keep a pure white colour to your marshmallows!)
¼ tsp beetroot powder
Line 2 trays with parchment paper
Put ½ cup of water in a bowl and sprinkle gelatin on top. Leave for a few minutes to bloom.
Put ½ cup water in a small saucepan add salt, honey or erythritol and heat over medium heat, stirring. Bring to 115C (use a candy thermometer to measure) should be under 10min of heating. Turn off heat.
Using a hand mixer, blend the gelatin/water on low speed. Start slowly pouring the hot sweet syrup into the gelatin mix, drizzling it down the inside of the bowl.
Once it’s all combined, add vanilla seeds and increase blender speed to high. Beat for 12 minutes or until it is thick, fluffy and forming peaks, similar to egg whites, when beaters are taken out.
Pour half the mixture into one of the lined trays and spread evenly.
Add ¼ tsp of beetroot powder to ramaining mix and blend again until combined.
Transfer pink mixture into second line tray and spread out evenly.
Place in fridge to set (at least a few hours)
Use scissors to cut into squares.