Passionfruit Marshmallow
Servings Makes 25 pieces
Prep time
25 minsCook time
15 minsInactive time
6 hrTotal time
6 H & 40 MAll I can say is, oh my goodness, this stuff is divine. It may seem like a bit of a fiddle needing a sugar thermometer and a stand mixer but seriously, give it a go and you will be rewarded. If you want to make this outside of passionfruit season, try a store-bought pulp; I use Fresh As freeze-dried passionfruit powder.
Ingredients
Method
- Grease a 20cm x 20cm baking tin then fully line with baking paper.
- Place gelatine in a small dish of cold water and set aside to soften (about 5 minutes).
- In a saucepan over medium heat, add sugar and water and stir until sugar has dissolved. Bring to the boil and cook for 10–15 minutes, until the temperature reaches 118°C on a sugar thermometer.
- Meanwhile, using a stand mixer, add egg whites to bowl and whisk until stiff peaks form.
- Remove sugar syrup from heat. Squeeze water from gelatine leaves then add to sugar syrup and stir until dissolved.
- With the mixer running at slow speed, add gelatine syrup to egg whites in a thin, steady stream and mix until thick and glossy. Add half of the passionfruit powder and continue mixing for another 10 minutes until thick and fluffy.
- Pour mixture into prepared tray. Dollop passionfruit pulp over the top then swirl it through with a knife or skewer. Leave marshmallow to set at room temperature for at least 6 hours.
- To finish, combine cornflour, icing sugar and remaining passionfruit powder. Cut marshmallow in squares and roll in the coating mix.
- Store in an airtight container in a cool place, with baking paper between the layers.
Simon says ...
Gold-grade gelatine is available from specialty food stores.