Passionfruit & Vanilla Bean Marshmallows

• servings: 16 servings

Ingredients

• flavourless oil, such as grapeseed

• 180ml strained passionfruit juice (anything from 5-10 passionfruit, depending on their size)

• 20g powdered gelatine

• 2 cups (450g) caster sugar

• 1 vanilla bean

• 2 egg whites

• pinch of salt

• 1 cup 100g cornstarch

• 100g icing sugar

Directions

1. Lightly grease and line with non-stick baking paper, an 8x8inch (20x20cm) square baking pan.

2. Place the passionfruit juice and gelatine together in a small bowl, and stir well, then set aside to bloom.

3. Place the caster sugar, and 1 cup (250ml) of water into a deep, heavy based saucepan.

4. Split the vanilla bean, scrape out the seeds, and add them to the pan.

5. Place the egg whites and salt into the bowl of a standing mixer fitted with the whisk attachment and whisk them for about one minute, or until they're frothy and light, but not at soft peaks. Turn off the mixer and leave.

6. Place the vanilla-sugar-water mixture over a low heat, and stir gently, just until the sugar dissolves. Then, turn the heat up to medium-high, stop stirring and cook until the mixture reaches 125C/257F.

7. Remove the pan from the heat, and stir through the bloomed passionfruit-gelatine mixture.

8. Begin whisking the egg whites again on a medium speed, and then slowly stream in the hot passionfruit syrup. Keep whisking the whole time, until all the syrup is in. The mixture will be opaque, and seem quite runny.

9. Continue whisking the mixture until it is almost at room temperature, but not quite. It should almost triple in size, and become moussey and cloud-like.

10. Scrape the mixture into the lined pan (it won't be sticky, more moussey) and leave to set at room temperature for several hours.

11. Once the marshmallow is set (jiggle the pan around, or give it a poke, it will be soft, but elastic), sift together the cornstarch and icing sugar a few times, and spread about half of it out on a clean work surface.

12. Turn out the marshmallow onto the sugar mix, and using a well-oiled knife, cut into 16 squares - you will need to clean and re-oil between cuts.

13. Dust over the remaining sugar mix, and then toss and coat each square. Store at cool room temperature for up to two weeks.