To make this amazing blooming marshmallow hot chocolate star, first up place the 175ml water, golden syrup, and sugar into a saucepan and bring to the boil, stirring occasionally. Leave it to bubble away until it reaches 125 degrees C. While you are waiting, put another pan of water on to boil and sit a bowl on top of it. Pour in the gelatine and 125 ml water and stir. Keep this on the heat until it has formed a jelly consistency. Once the sugar mixture is hot enough, take it off the heat, and whisk in the gelatine gently. Pour this mixture, carefully pour into a jug (it will be extremely hot). Whisk the egg whites, with an electric hand whisk, until soft peaks are formed then gradually pour in the syrup mixture, whilst still whisking. Keep whisking for a good 10 minutes, as the gelatine starts to cool the mixture will start to thicken. Pour this mixture into a square baking tin that has been dusted with icing sugar and corn flour, and spread out evenly. Leave in the fridge to set for at least 8 hours or overnight.
A mould was made by lining a small cookie cutter with a strip of baking parchment then spreading melted white chocolate around the sides and along the bottom. Leave to set in the fridge.
Once the marshmallow has set, dust a large cookie cutter (the same width as your mug) with cornflour and icing sugar, and cut out a shape from the marshmallow. Place this on a chopping board dusted with corn flour and icing sugar, and carefully cut out your desired shape. If you have a star or flower cookie cutter this would make this step a lot easier. Take your chocolate cup out of the fridge and gently remove the cookie cutter and parchment paper, leaving you with a small cup if chocolate. Gently fold the marshmallow upwards, so the ends meet in the middle, and place in the chocolate cup. Carefully drop the chocolate cup into your mug of hot chocolate and watch as the marshmallow slowly starts to unravel, leaving you with a marshmallow shape on top of your hot chocolate!
Remember if you need to convert any ingredients/temps check out the cooking conversion charts