Combine the gelatin, cornstarch, and
half-and-half in a small saucepan and let stand for 15 minutes. Heat the mixture
over low head, stirring until the gelatin is dissolved (do not boil). Keep warm.
In a large bowl (cooper bowl preferred) whip the
egg whites with the cream of tartar and salt until it forms soft peaks. In new 3
quart saucepan add the sugar, corn syrup, and water then bring to a boil over
medium heat washing down any sugar crystals forming on the sides of the pan with
a pastry brush and cool water. Continue to boil and mix by gentle swirling until
the candy thermometer reaches 240°F.
Pour the sugar syrup as a stream into the egg
whites while beating. Now pour the gelatin mixutre as a stream into the egg
white/sugar while beating. Continue to beat until cool. Add vanilla, mix, and
chill for at least 2 hours. Lasts up to 3 days. Beat 1-2 minutes before serving.
from skaarup labs
