Passion Fruit Marshmallows is a community recipe submitted by Konstant Kraver and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Line the brownie tin with cling film and coat thoroughly in vegetable oil.Put the gelatine and the 60ml/1/4 cup cold water and 60ml/1/4 cup in a large mixing bowl and stir. Let sit and all the gelatine to swell or "bloom"In the mean time, put caster sugar,water and syrup in a pan .
Cook over a low heat until the sugar has dissolved then put your thermometer into the pan, turn up heat and bring to the boil. You’re aiming for the liquid to reach 120′C. Whisking furiously with an electric whisk, slowly add the sugar syrup to the gelatine mixture.
Keep mixing until it becomes really thick in texture. If you lift the whisk head out of the mixture thin bubblegum-like strands should appear. Stir in the vanilla extract and yellow food colouring. Pour into the prepared tin scraping the mixture out of the bowl with a greased spatula. Sift some cornflour/icing sugar over the top and let rest for 2 hours or until the top is firm when pressed.
Once the marshmallow has set, grease your hands and a knife with vegetable oil. Lift out the marshmallow using the rest of the cling film and then peel it off. Cut up into squares and then roll each chunk in the cornflour to give a pleasing white coating.
Eat immediately or keep in an airtight container in a cool dry place for up to 2 weeks.
Line the brownie tin with cling film and coat thoroughly in vegetable oil.Put the gelatine and the 60ml/1/4 cup cold water and 60ml/1/4 cup in a large mixing bowl and stir. Let sit and all the gelatine to swell or "bloom"In the mean time, put superfine sugar,water and syrup in a pan .
Cook over a low heat until the sugar has dissolved then put your thermometer into the pan, turn up heat and bring to the boil. You’re aiming for the liquid to reach 120′C. Whisking furiously with an electric whisk, slowly add the sugar syrup to the gelatine mixture.
Keep mixing until it becomes really thick in texture. If you lift the whisk head out of the mixture thin bubblegum-like strands should appear. Stir in the vanilla extract and yellow food colouring. Pour into the prepared tin scraping the mixture out of the bowl with a greased spatula. Sift some cornstarch/confectioners' sugar over the top and let rest for 2 hours or until the top is firm when pressed.
Once the marshmallow has set, grease your hands and a knife with vegetable oil. Lift out the marshmallow using the rest of the cling film and then peel it off. Cut up into squares and then roll each chunk in the cornstarch to give a pleasing white coating.
Eat immediately or keep in an airtight container in a cool dry place for up to 2 weeks.
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Posted by Elora192 on 9th December 2013
Show more commentsThese are just heavenly. Made about 30 bite sized marshmallows. They taste amazing and were pretty easy and fun to make....yum!