After being given a bag of home grown passionfruit, Brooke and I thought for a while about what we could make with this delicious tropical fruit. We wanted something that would showcase the sharp and tangy flavour of this amazing fruit. After searching for a while on a couple of sites we came across passionfruit marshmallows.
Brooke made caramel swirl marshmallows at Christmas time last year, and let me tell you homemade marshmallows cannot compare to the store bought ones!
This recipe is adapted from one we found on Gourmet Traveller (via Neil Perry’s Rockpool recipe). The recipe is a little more complicated then our other recipes, however you will be left with little pillows that are so soft and light. With the mix of the passionfruit, it gives these marshmallows a refreshing taste and the smell is incredible!
We were lucky enough to be given more then enough fresh passionfruit, however given the cost of these delights in the shops you can easily use tinned pulp.
On a side note please be careful when adding the hot sugar water and the passionfruit together as it creates a rather large reaction. Which if you are like us can really catch you a bit off guard!
Overall these passionfruit marshmallows may leave you in a sugar coma, but they are definitely worth the sticky mess you will be left with.
Passionfruit marshmallows – Recipe Instructions
- 180ml strained passionfruit juice (about 10 passionfruit)
- 20g powdered gelatine
- 500g caster sugar
- 1 cup water
- 2 eggwhites
- Snow sugar, for dusting
- Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar.
- Combine passionfruit juice and gelatine in a bowl and set aside.
- 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.
- Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
- Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy.
- 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).
- Pour into prepared cake pan, and, using a spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm.
- 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.