It was the week before #cookiecheer2012 when I was chatting to my friend Nicola George on Twitter about what we were making and she mentioned that she tried her hand at making Passion Fruit marshmallows. This sounded right up my alley and I asked her to email me the recipe.
It took me quite a few weeks to gather up the courage to make this recipe as I was a little apprehensive as I hate making a flop of something and also because it has been so hot lately I didn’t feel like standing over the stove. If I had realized that the recipe was so simple and with a little calculation and guts can actually be made in the microwave I would have done it ages ago.
This recipe comes from Australian Woman’s Weekly recipe book called Little Pies & Cakes you can buy it from here.
•2 cups (160g) desicated coconut
• 1/3 cups (80ml) passionfruit pulp
•1 tablespoon (14g) gelatine (I used a sachet of gelatine that claims to be 10g but varies from 12g to up to 15g so one of these sachets are fine). Don’t stress to measure 14g
•1/4 cup (60ml) cold water
•1 cup (220ml) caster sugar
• 1/2 cup (125ml) hot water
1.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Sprinkle inside of pan holes with a little of the coconut; shake pan to coast base and side of holes.
2. Strain passionfruit into small bowl; discard seeds.
3.Sprinkle gelatine over the cold water in small bowl.
4.Stir passionfruit juice, sugar and the hot water in small heavy-based saucepan over heat until sugar dissolves; bring to the boil. Stir in gelatine mixture boil, without stirring, 15 minutes. Transfer to small bowl of electric mixer; cool to lukewarm.
5.Beat mixture with electric mixture; on hight speed, about 4 minutes or until mixture is thick and holds its shape.
6.Working quickly, spoon the mixture into pan holes. Sprinkled marshmallow tops with a little of the coconut to cover tip evenly. Stand at room temperature about 2 hours or until firm.
7.Place remaining coconut on large tray, gently toss marshmallows to coat in coconut.
Preparation time 20 minutes (plus cooling and standing time) cooking time 20 minutes
nutritional count per marshmallow: 4.4g total fat (3.8g saturated fat); 355kJ (85 cal); 9.8g carbohydrate; 1g protein; 1.4g fibre
tips: Store marshmallows in an airtight container at room temperature for up to two weeks. You need four passionfruit to get the required amount of pulp
Right, so followed the recipe up to the 2nd part of point 4 but I put this mixture in a bowl much bigger than you’ll think you need and allowed it to boil without stirring (with my heart in my throat watching the window of the microwave carefully) for 7 minutes. We have a 650 watt microwave so use your discretion and trust your instincts. It will look like thickish jelly when it comes out of the microwave, still yellow and nothing like you think marshmallows will look like. This only comes after beating it into obilivion.
Here I again didn’t obey the rules and I didn’t let it get to lukewarm before I started beating. I let it cool down in the bowl of my electric mixer for about 5 minutes before I started beating and I didn’t beat it for 4 minutes I beat it for about 14 minutes on high speed until it turned white and thick and looked like the inside of a Sweetie Pie or like marshmallow creme. Please trust me, this really does go from looking like jelly to white and foamy to white and thick.