What is there to say about these Passionfruit Raspberry Marshmallows? I think they speak entirely for themselves. They say everything that needs to be said, with their squishy-bellied, swirly-topped looks. They’re the ideal marshmallow. The flavour of passionfruit AND raspberry shines through super brightly. These are infinitely superior to bog-standard marshmallows, not just because of their natural sweet-tangy flavours, but because of their super-soft texture and ultimate squishability.
Needless to say, these make the best DAMN s’mores you’ve ever had. I highly recommend a pairing with milk chocolate, but dark chocolate would be equally delicious.
I don’t have much to say about these guys, because not much needs to be said. Make these. They’re awesome.
- Flavourless oil
- 1 cup frozen raspberries
- 3-5 passionfruit (to make 75ml juice)
- 2 egg whites
- pinch of salt
- 2 tbsp gelatin powder (20g)
- 1 cup + 2 tbsp water
- 2 cups (400g) caster sugar
- 1 tsp vanilla bean paste
- 1 cup powdered sugar
- 1 cup cornflour (aka cornstarch)
- Grease and line with non stick baking paper an 8 inch/20cm square tin (be generous, you don't want this to stick!).
- Place the raspberries into a small saucepan over a low heat, and cook until the berries break down. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
- Cut the passionfruits in half, and scoop out the seeds. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
- Place the egg whites and salt into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on a low speed until soft peaks just form, turn the machine off, but leave everything in place.
- Place the gelatin and 2 tbsp water into a small bowl and mix together - it will be stiff and lump but that's cool.
- Place the remaining water into a medium saucepan, and add the caster sugar. Place over a low heat, and slowly bring to the boil. Cook until the mixture reaches 125C on a sugar thermometer - this takes a while, at least 10 minutes - and be extremely careful, as obviously this is very hot. No kiddoes!
- Once the sugar reaches 125C, remove from the heat, and carefully add the gelatin. Stir gently until all the gelatin is dissolved (it will foam up a bit).
- Now, go back to the mixer, turn the egg whites on to a medium speed, and carefully stream in the sugar-gelatin syrup. Once the gelatin is all in, the mixture shoud have tripled in size, and turned white. Add in the vanilla bean paste and keep whisking for about 2 minutes.
- Turn off the mixer, and scrape half the still-warm marshmallow into a bowl. Add the raspberry juice to one bowl, and the passionfruit juice to the other, and whisk bowl to combine.
- Now, alternating between the two mixes, pour dollops of marshmallow into the lined tin. Swirl them together with a butter knife, and leave to sit at room temperature for at least 2 hours to set.
- Sift together the cornstarch and powdered sugar.
- Carefully cut the marshmallow into 16 squares, with a clean, sharp knife (it helps if the knife is rinsed clean in hot water and dried between cuts).
- Toss the mallows in the cornstarch-sugar mix, and serve.