Passionfruit marshmallows

Passionfruit marshmallows

By
From
Huxtabook
Makes
30
Photographer
Chris Middleton

Another post-dinner sweet treat with all the flavour, but without the calories of a full serve of dessert!

Ingredients

Quantity Ingredient
200ml passionfruit puree
2 1/2 tablespoons powdered gelatine
450g caster sugar
1 teaspoon lemon juice
2 egg whites, at room temperature

Method

  1. Combine the passionfruit purée and gelatine and set aside to ‘bloom’ for 10 minutes.
  2. In a saucepan, dissolve the sugar with the lemon juice and enough water to create a wet ‘sand’ mixture. Cook, brushing the side of the pan with a wet pastry brush, to 125°C on a sugar thermometer.
  3. Remove from the heat and whisk in the passionfruit mixture, stirring to completely dissolve the gelatine.
  4. Whip the egg whites using the whisk attachment of an electric mixer until soft peaks form. Pour the hot passionfruit mixture slowly onto the egg whites and keep beating until doubled in volume. Continue whisking until the egg whites are thick, shiny and cool to touch — the mixture should form soft peaks.
  5. Pour into a greased 20 cm x 24 cm tray lined with baking paper. Cover with another sheet of baking paper, then leave to set in the fridge for at least 3 hours, or overnight.
  6. Cut into portions using a hot knife, only separating the pieces after you have finished cutting. Store in an airtight container between sheets of baking paper; the marshmallows will keep for up to 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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