Soak the gelatine sheets in cold water and slightly heat the orange juice.
Squeeze the gelatine sheets and put them in the pan, mix well with a whisk.
Transfer to a large container and blend until the mixture is light and fluffy.
Line a baking tray or container with baking paper and sprinkle with a mixture of flying sugar and cornstarch, then pour in the whipped mixture and leave to cool in the refrigerator for at least 30 minutes.
Once firm, unmold and cut the marshmallows into cubes.
ADVISE:
You can use your favorite juice.
If you want you can sweeten to your taste.
Store the marshmallows in the refrigerator in an airtight container.
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