Passionfruit Marshmallows

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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 thi

  • 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
  • 20-30 g of gelatin (I’ll explain later)
  • 1/2 cup of water
  • 1/2 cup of fruit puree (I used passionfruit pulp from a tin, see picture below, I’ve also successfully done rasperry)
  • 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. If you like passionfruit seeds leave them in, of if you prefer a smoother marshmallow strain them out (Thanks Jill)
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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.
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Mix together the rest of the liquid and the gelatin and leave to sit for a few minutes. Now I’ve writen 20-30 g for a reason, 20 will still work but give you a softer more pillowy texture, 30 is a firmer more robust texture. I go with 25 or so, especially during the warmer months. I can get away with 20 in the cool Seattle winter.
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Once all the sugar has dissolved add the gelatin to the hot sugar syrup.
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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.
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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 Pavlova. 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.
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When the mixture is ready pour it into a greased, sugared tray.
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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 place it a on board covered with icing sugar and cut with a sharp knife.
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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.
 
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Now enjoy!
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xoxox
 
Note: These will keep for up to a week in an airtight container.
 
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6 Comments

Filed under Sri Lankan Sweets, Sweet Treats

6 responses to “Passionfruit Marshmallows

  1. Hemantha Jayasekara

    Good work.I am going to try this recipe Chaturi.

  2. It’s fructose friendly, so I shared it on a Facebook group for FM – we were discussing marshmallows, so it was relevant 😛 and I can vouch for their deliciousness.

  3. Mum

    I tried it last week & came out really well.

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