Passionfruit Marshmallows

Ok, so these shoddy models and photos don’t do these babies justice one little bit. But believe me, they’re fantastic. Even for someone like me…

The passionfruit has given these marshmallows a refreshing, summery taste and the smell was incredible. I can’t wait for summer to roll around because that means the most amazing array of heady, tropical fruits. Fathom for a minute, the deliciousness of mango marshmallows. And watermelon. And omg, papaya or lychee. How about a marshmallow fruit bowl (oh the awesomeness!). Watch this space, my friends.

 

Passionfruit Marshmallows

Adapted from a recipe by Catherine Adams of Rockpool (Melbourne).

Ingredients

180ml strained passionfruit juice from approx 12 large passionfruit – if you’re a little under you can top up with OJ or water
20g powdered gelatine
500g caster sugar
250ml water
2 eggwhites (from large eggs)
pinch of salt
snow sugar for dusting

Note: Snow sugar is a confectioner’s sugar with added vegetable fat to prevent the sugar from absorbing moisture and dissolving or becoming claggy. It’s available from The Essential Ingredient and other specialty food stores. In a pinch, normal icing sugar should do.

Method

Lightly grease and line a 25 x 17.5cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside to swell up into a gelatinous amoeba.

Combine caster sugar and water in a saucepan and cook over low heat, stirring until sugar dissolves. Increase heat to medium and cook until syrup reaches 125°C on a sugar thermometer (about 5-10 minutes). Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.

Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture into the egg whites, whisking continuously on medium speed until mixture has doubled in size.

Slowly decrease speed and mix until mixture is warm (about 40°C). Pour into prepared cake pan and using a lightly oiled spatula, spread evenly. Dust top liberally with snow sugar.

Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

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Tagged as: Candy, Confectionary, Gelatin, Gelatine, Lolly, Marshmallow, Passionfruit, Petit Fours, Sweets