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Passion Fruit Marshmallows

Passion Fruit Marshmallows

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Serves: 6

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Light fluffy, marshmallows bursting with the beautiful flavours of passion fruit. 

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Ingredients

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  • 60 ml passion fruit extract
  • 20 grams powdered gelatine
  • 60 ml water (cold)
  • 440 grams caster sugar
  • 200 ml water
  • 160 ml golden syrup
  • 1 tablespoon vanilla essence
  • 1 teaspoon yellow food colouring
  • cooking spray (for greasing)
  • 5 tablespoons cornflour
  • icing sugar (for coating)

Method

  1. Line the brownie tin with cling film and coat thoroughly in vegetable oil.Put the gelatine and the 60ml/1/4 cup cold water and 60ml/1/4 cup in a large mixing bowl and stir. Let sit and all the gelatine to swell or "bloom"In the mean time, put caster sugar,water and syrup in a pan .
  2. Cook over a low heat until the sugar has dissolved then put your thermometer into the pan, turn up heat and bring to the boil. You’re aiming for the liquid to reach 120′C. Whisking furiously with an electric whisk, slowly add the sugar syrup to the gelatine mixture.
  3. Keep mixing until it becomes really thick in texture. If you lift the whisk head out of the mixture thin bubblegum-like strands should appear. Stir in the vanilla extract and yellow food colouring. Pour into the prepared tin scraping the mixture out of the bowl with a greased spatula. Sift some cornflour/icing sugar over the top and let rest for 2 hours or  until the top is firm when pressed.
  4. Once the marshmallow has set, grease your hands and a knife with vegetable oil. Lift out the marshmallow using the rest of the cling film and then peel it off. Cut up into squares and then roll each chunk in the cornflour to give a pleasing white coating.
  5. Eat immediately or keep in an airtight container in a cool dry place for up to 2 weeks.

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