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passionfruit marshmallows - the 5 days of candies - xmas 2013

I've always loved marshmallows and I've had this recipe for passionfruit marshmallows bookmarked for ages. It’s passionfruit season in Sydney and as soon as I saw them appear in the fruit shop, I knew I had to dust off the recipe and give it a try. I didn't fancy beating the mixture for 10 minutes with my electric hand beaters so making the marshmallows gave me a reason to unpack the stand mixer that’s been languishing in it’s box for the past 4 months! 



I halved the recipe as it makes a large quantity of marshmallow and adapted the recipe slightly with the addition of some liquid glucose to prevent the sugar mixture from crystallising. 

passionfruit marshmallows photo marshmallows-2_zps76d7c0dc.jpg

I also decided to roll the marshmallows in toasted coconut instead of icing sugar. Rolling the marshmallows in the coconut was the most fiddly part of the process.



Here's the recipe for you.


Passionfruit Marshmallows
90 mls passion fruit juice
250 gm caster sugar
2 teaspoons glucose
½ cup water
1 egg white
2 cups toasted shredded coconut
Icing sugar

Method
Lightly grease and line an 8 inch square cake pan with baking paper and dust the base liberally with icing sugar. 

Combine the passion fruit juice and gelatine in a bowl and set aside. 

Combine caster sugar, glucose and water and 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. 

Remove from heat, add passion fruit mixture to syrup and stir until gelatine dissolves. You may need to put the pan back on the heat for a minute to fully dissolve the gelatine. Meanwhile, using an electric mixer whisk the egg white with a pinch of salt until frothy. Gradually add the passion fruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm, about 10 minutes.

Pour the mixture into the prepared cake pan, and using a lightly oiled spatula, spread evenly, then dust top with the toasted coconut. Stand at room temperature for 3 hours or until firm. Place the remaining coconut onto a large piece of greaseproof paper. Turn the marshmallow out the onto the coconut then using a sharp knife, cut the marshmallow into 2.5 cm squares and roll in the coconut to coat. Store the marshmallows in an airtight container in the fridge.

See you all again tomorrow for Day 5, the final day of of Christmas Candy Week,

Bye for now,

Jillian 
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