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Tuesday, 18 December 2012

Passionfruit marshmallow

Right now in Australia, we've been hit with passionfruit fever. That's not some kind of tropical disease affecting your libido either. Passionfruit are cheap, in abundance and so tasty at the moment.

I've included them in icecream, on sponge (a la school fetes) and in fresh fruit salads. But my favourite use for a foodie gift is these marshmallows.

My first advice is: if you don't have an electric mixer, don't bother. It requires whisking on high speed for about ten minutes. So unless you have the guns of a steroid-abusing Ron Burgundy, it might be a bit too much.

Also, make them within about a week of use. The taste is still OK afterwards, but the texture begins to deteriorate and it kind of feels like you're eating foamy cat food.


1/2 cup of warm water
2 tablespoons of gelatine
340g caster sugar
225g liquid glucose
1/2 cup of water
1/2 teaspoon of vanilla paste
10 passionfruit

Sugar coating

1 1/2 cups of icing sugar
1/3 cup of cornflour

Grease and line a 20 x 30cm tin. Grease the baking paper (this will ensure it peels from the marshmallow far smoother).

Dissolve the gelatine in the warm water.

Cut each passionfruit in half and place the flesh in a sieve over a bowl. Push as much juice through as possible.

Over low heat, mix the sugar, gelatine and water, stirring until the sugar dissolves. Bring to the boil, stop stirring and cook until the sugar reaches 115 degrees celsius.

Place the gelatine mixture in the bowl of an electric mixer and whisk on high speed. Slowly pour the sugar mixture in with the vanilla and the passionfruit juice. Beat on high for eight to ten minutes.

Pour the mixture into the lined tin and smooth the top. Refrigerate until set, around 2 hours.

Cut into squares with a greased knife. Combine the icing sugar and cornflour, and roll squares in mixture until covered.

Store in a sealed container for up to a week.

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