The recipe I use is:
10oz caster sugar
1/2 pint water
1 sachet gelatine
1 egg white
1 tbsp orangeflower water
Few drops food colouring
Tin about A4 size, lined with greasproof paper and dusted with loads of icing sugar
1. Put the sugar and half the water in a large pan, and heat up to hard ball stage (about 127 deg C). Get on with the next stages while this is heating up.
2. Add the gelatine to the remaining water as instructed by the packet
3. Add the orangeflower water and colouring to the gelatine mixture
4. Whip the egg white firmly
5. Taking the syrup off the heat, whisk in the gelatine solution and egg white.
6. Whisk
7. Whisk
8. Whisk. You want this to get really thick and fluffy, just think marshmallows. It took me about 40 minutes with an electric whisk.
9. Spread into the prepared tray and dust with more icing sugar.
10. Leave to set and go a bit firmer.
11. Cut up
12. Eat
I covered some of these with chocolate, but I ran out. As a guide, I had 200g of chocolate and probably covered about half to a third of a batch.
1/2 pint of double cream
200g of good plain chocolate
1 pack mint
Knob of butter
2 tbsp vodka (optional)
Dried mint (optional)
1. Put the cream and torn mint into a saucepan over the lowest heat possible for about half an hour.
2. Strain the mint leaves out of the cream and return it to the heat with the butter. Put on a moderate heat to get hot.
3. Bash up the bars of chocolate and put in a bowl. I stuck this in the microwave for 30 seconds to get the melting started.
4. (Actually read the recipe you're following and try to find some brandy or rum, then decide these aren't right for mint. Chuck some dried mint into some vodka for a minute or so. Strain the vodka and put into the cream and milk)
Add the hot cream to the chocolate and stir thoroughly. The heat from the cream should be plenty to melt the chocolate.
5. Leave to cool overnight
6. Roll into balls and roll in cocoa powder