"Super fluffy and melt in your mouth marshmallows with raspberry and passionfruit"
Raspberry Passionfruit Marshmallows
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- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 25
Recipe Card
ingredients
- 120 grams Sugar
- 80 grams Glucose sirup
- 50 grams Water
- 12 grams Gelatine leaves
- 2 grams Citric acid
- 35 grams Passionfruit puree
- 20 grams Water
- 120 Sugar
- 80 grams Glucose sirup
- 50 grams Water
- 12 grams Gelatine leaves
- 2 grams Citric acid
- 35 grams Raspberry puree
- 20 Water
Method
Step 1
For the passionfruit marshmallows start by soaking the gelatine leaves in ice cold water. In a medium sauce pan weigh the glucose, sugar and water. Set aside. Start to boil once you have everything ready and weighed. Once the gelatine is soaked, squeeze out the excess water and place them in the bowl of the stand mixer.
Step 2
In another saucepan weigh the passionfruit puree and water. Bring to a boil and pour over the gelatine. Let it dissolve for about a minute. Place the saucepan with the glucose, sugar and water on medium-high heat and bring to a boil. Boil up to 118°C (use a thermometer to get an exact temperature) depending on your stove this can reach the temperature quickly so keep an eye on it. When the temperature reaches about 110°C start whipping the gelatine and puree mixture on high speed so it starts creating some volume.
Step 3
Once the sirup has reached 118°C take it off the heat immediately and pour in a medium stream into the gelatine mixture while continuing to whip on high speed. Let the marshmallows whip for about 10-15 minutes until thick, glossy and foamy. (You don't want to overwhip your marshmallows as this will make it difficult to spread it evenly into your frame/mold) Once you have reached the desired consistency pour it straight into the oiled metal frame. Spread it evenly with a small palette knife and set aside to rest while preparing the same process for the raspberry marshmallows.
Step 4
Once the sirup has reached 118°C take it off the heat immediately and pour in a medium stream into the gelatine mixture while continuing to whip on high speed. Let the marshmallows whip for about 10-15 minutes until thick, glossy and foamy. (You don't want to overwhip your marshmallows as this will make it difficult to spread it evenly into your frame/mold) Once you have reached the desired consistency pour it straight into the oiled metal frame. Spread it evenly with a small palette knife and set aside to rest while preparing the same process for the raspberry marshmallows.