Directions

1. Add your sugar to the mixing bowl. Pulverize the sugar for 30 seconds / speed 10. Scrape down the sides.

2. Add your water and glucose to the mixing bowl and cook the syrup for 8 minutes / 265°F|130°C / speed 2 / stir. Once cooked, clean your mixing bowl out very well. While your syrup cooks, soak your gelatin in cold water. Once soft, add the gelatin into the hot syrup along with the vanilla bean paste. Mix well.

3. Add your egg white and cream of tartar to the mixing bowl, then whip with the butterfly whisk inserted for 14 minutes / speed 4. After two minutes, slowly add the hot syrup to the mixing bowl through the hole in the lid.

4. Put your mix into a piping bag and pipe some ghost shapes. Alternatively, line a sheet pan with cling film and spread the mix evenly to create squares.

5. Enjoy your dish!