Raspberry and Passionfruit Marshmallows

I've been experimenting with marshmallows lately. It's something we've been making for years in my family according to the classic Doreen Peiris recipe. A simple treat to make and one that made store bought marshmallows pale in comparison.

With our influx of visitors we also have a special treat that is very hard to find in Seattle....tinned pasisonfruit! We have tons of the stuff! It amazing what a difference a bit of passionfruit can make when spooned over a tart or a pav....it tastes of home!

The original recipe goes something like this

• 375 g of white sugar
• 30 g of gelatin
• 1 cup of water
• 1 cup of pure icing sugar for dusting
• spray oil
• 1 tsp vanilla extract

Having made this for years I decided to change things up a bit and see if we could flavour these marshmallows. 

So here's my new and improved recipe.

Ingredients

• 375 g of white sugar
• 20 g of gelatin
• 1/2 cup of water
• 1/2 cup of fruit puree (I used raspberry and passionfruit)
• 1 cup of pure icing sugar for dusting
• spray oil

Instructions

Mix together the 1/2 cup of water and puree so you have 1 cup of liquid. Pour the 375g of sugar and 1/2 of the puree/water mix into a saucepan. Place on a low heat and wait for the sugar to dissolve. 

Mix together the rest of the liquid and the gelatin and leave to sit for a few minutes.

Once all the sugar has dissolved add the gelatin to hot sugar syrup.

Mix it all together and bring the gelatin/sugar mixture to the boil. Let it boil for about 30seconds and then turn the heat off.

At this point I pour it straight into my kitchen aid and put it on low. If you'd prefer, leave it to cool for a bout 10-15 minutes.

Now let the mixer run. The mixture will go from a syrup to a frothy meringue, like for a Pav. When you lift the mixer up the now opaque mixture should make a ribbon that will dissolve back into the mixture after a few minutes.

When the mixture is ready pour it into a greased, sugared tray.

Leave the mixture to set (room temperature is fine unless it's a particularly hot Sydney summer) for at least 6 hours.

Once the mixture has set you should be able to pull the mixture out and cut it into whatever shape you like. I like to place the icing sugar in a tupperware container and drop the cut marshmallows in there. Once I have a few I give it a good shake. Repeat this until all the marshmallows are coated in icing sugar.

This is a stock image, I promise to take a real picture when I make these next!

Now enjoy!

xoxox