For roselle water: combine dried roselle flower with water and boil over high heat for 15 minutes, then pass through chinois and reserve.

Add ice cold roselle water to bowl of stand mixer, sprinkle gelatin powder over top and allow to hydrate 3 minutes, then add versawhip powder, mix with whisk attachment over high speed for 10 minutes to form stiff peaks.

Add roselle water, sugar, glucose, and salt to saucepan, bring to boil over medium heat until mixture reaches 117°C, remove from heat.

Slowly pour hot roselle syrup into versawhip base with mixer on full speed, continue mixing 6–8 minutes.

Prepare tray with nonstick baking spray, then dust with equal parts mixture of cornstarch and powdered sugar, shake off excess.

Transfer marshmallow into pastry bags while warm, pipe circular shaped marshmallows about 4cm diameter evenly, cool, dust with more cornstarch and powdered sugar mixture as needed.