Dissolve the sugar in the water, increase the heat. Boil to 140c on a sugar thermometer or temperature probe. (TIP - brush the inside of the pan above the liquid line with cold water to help prevent crystallisation)

Meanwhile soak the gelatin in enough cold water to cover. Whisk the egg white to firm peak.

While whisking the egg whites pour in the boiling sugar syrup slowly as possible. Leave to continue to whisk in a machine. Squeeze out the gelatin and add in to dissolve and melt in.

Add any flavour/colour you like at this point.

Turnout into a clingfilm lined tray, spread to even out and place in the fridge to set.

Turn out and cut with a knife heated in hot water. Coat each cut piece in a driver half and half mixture of icing sugar and cornflour (Niege Decour).