Raspberry and passionfruit marshmallows
Photo by Babiche Martens
Homemade marshmallow looks tricky but, in fact, is very easy and absolutely delicious for those with a sweet tooth. It also makes a wonderful gift. I have discovered Fresh As pouches - freeze-dried 100 per cent fruit ground into a powder - available from speciality stores, which are an easy way to add rich, intense flavour to your food. I've used these here but a teaspoon of vanilla or any other flavouring will be just as successful and sure to be loved. Makes 40 pieces.
|50 ml||Liquid glucose|
|25 g||Gelatine, sheets - soaked in cold water for a few minutes|
|150 g||Eggs, whites|
|2 Tbsp||Freeze dried fruit powder, raspberry and passionfruit flavours|
|2 cups||Icing sugar, for dusting|
- Line two 25cm x 18cm tins with baking paper.
- In a large pot place the sugar, glucose syrup and water. Bring to the simmer and continue to cook until you have a thick sugar syrup.
- Bring it to 121C, if using a sugar thermometer, or to the soft ball stage if testing in a small bowl of water. Remove from the heat. Squeeze excess water from the gelatine and stir through the sugar syrup.
- Whisk the egg whites until they form soft peaks. Slowly add the sugar syrup in a trickle. Then continue to beat until cool.
- Now you can add your flavour - place half the mixture in a second bowl. To one bowl add 2 Tbsp of passionfruit flavour and to the other 2 Tbsp of raspberry flavour. Stir until well combined.
- Pour into your lined tins and smooth the top. Refrigerate for at least 4 hours. Dust a bench surface generously with icing sugar and tip the marshmallow on to it. Peel away the paper and cut into small squares. Dust generously with extra icing sugar.
- Store in an airtight container.