Passionfruit anything is great, and the same goes for these marshmallows. I needed 6 passionfruits to get to this amount of juice, but have a couple more on hand in case yours yield less juice. If you blitz the seeds and their membranes in a kitchen machine on short pulses – so not enough to pulverise the seeds – they will yield extra juice.
- 7 sheets of gelatin (10gr)
- 120gr passionfruit juice without seeds
- 170gr sugar
- 85gr glucose
- 55gr honey
- 45gr water
- 50gr powdered sugar
- 50gr cornstarch
Makes approx. 30 marshmallows
Place the gelatin in the passionfruit juice in a bain marie proof bowl and leave to soak for 5 minutes.
Meanwhile, heat the sugar, gluxose, honey and water to 122°C. Don’t stir during heating or the sugar will crystallise and you get crispy bits in very soft sticky marshmallows.
Pour the combination in a large bowl (preferably of your freestanding mixer if you have one). Leave to cool to 100°C or a little lower.
Place the bowl with gelatin over a pot of hot water and melt the gelatin au bain marie. Once fully melted and the sugar mix has cooled to 100°C (the gelatin breaks down at higher temperatures), pour the gelatin in with the sugar.
Beat for 8-10 minutes or until the mixture has well aerated.
Combine the powdered sugar and cornstarch on a baking tray and combine well.
Pour the marshmallow on the powdered sugar mixture and dust all sides. Pick up the slab and place it in an airtight container. Put any leftover dust mixture in a container.
Leave the marshmallows to set for a day for easier cutting. Cut into cubes and dust in the leftover dusting.