Marshmallow flowers for hot chocolate

Ingredients:

• 1 sachet (7 g) gelatin powder
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• 3/4 cup granulated sugar
• 1/4 cup corn syrup
• A pinch of coarse salt
• 1 vanilla pod, seeds scraped out
• Cooking spray
• 0.5 cup chopped white chocolate (about 90 g)
• 36 yellow or golden sugar pearls
• Hot chocolate, for serving
• Special equipment: Caramel thermometer, 2-inch flower-shaped cookie cutter, flexible mold for 12 mini cupcakes

Preparation:

1. In a small bowl, combine gelatin with 1/3 cup water. In a separate bowl, combine sugar and cornstarch. Sprinkle 2 tablespoons of the cornstarch mixture over a 9x13-inch baking sheet.
2. Combine granulated sugar, corn syrup, salt, and 1/4 cup water in a small saucepan and heat over medium heat until a candy thermometer reads 230°F (112°C), 3-5 minutes. Transfer to a large bowl and stir in the dissolved gelatin and vanilla seeds. Beat with a hand mixer on medium-high speed until thick and fluffy, about 6 minutes.
3. Spray a silicone spatula with cooking spray and transfer the marshmallow mixture to the prepared baking sheet. Spread evenly and sprinkle with the remaining cornstarch mixture. Let sit at room temperature overnight.
4. Spray a flower-shaped cookie cutter with cooking spray and cut out 12 marshmallow flowers. The scraps can be cut into marshmallows, if desired.
5. Melt the white chocolate in a heatproof bowl set over a pan of simmering water (the bottom of the bowl should not touch the water), stirring occasionally. Place three sugar pearls in the center of each flower. Gather the petals up to close the flower and dip them upside down into the melted chocolate to hold the bud closed. Transfer to a flexible mini muffin tin. Repeat with the remaining flowers. To serve, remove the buds from the molds and place them in the hot chocolate to bloom.