Marshmallow Hearts - cooking recipe

Ingredients

1 1/4 tbsp powdered gelatin
2/3 cup cherry juice
1 1/2 cups powdered sugar, sifted + 1 tbsp + extra to dust
1 1/4 cups cherry pie filling, passed through a fine-mesh strainer
1 tbsp cornstarch

Preparation

Grease an 8 inch square cake pan. Bloom the gelatin in cherry juice. Place over low heat and gently heat until gelatin melts. Add 1 1/2 cups powdered sugar. Add pie filling. Mix 1 tbsp powdered sugar with cornstarch and add to mixture. Transfer to prepared pan and chill for at least 1 hour. Cut out 1 inch hearts with a cookie cutter and serve dusted with powdered sugar.