Rockpool, I put it on my to-do list with awe but never dared attempt it myself.And after Jonas and I experienced the most exquisite passionfruit marshmallows at
So this year I made it one of my 2010 Food Challenges to make sure I stopped living in fear.
The big day came for my friend’s hens night and I pulled them off.
Soft and pillowy, tangy with tropical passionfruit and then topped with 70% dark chocolate.
Recipe by Rockpool via Australian Gourmet Traveller. Makes 50 squares.
180ml strained passionfruit juice (about 10 passionfruit)
20g powdered gelatine
500g caster sugar
Snow sugar, for dusting
1. Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar.
2. Combine passionfruit juice and gelatine in a bowl and set aside.
3. Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5-10 minutes or until syrup reaches 125’C on a sugar thermometer.
4. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
5. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy.
6. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40’C).
7. Pour into prepared cake pan, and, using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm.
8. 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.
Note: to make heart shapes I used an oiled cookie cutter and all the leftover bits and pieces were turned into rocky road.