Passionfruit snowballs

Passionfruit snowballs

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
10 passionfruit, halved
515g caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons powdered gelatine
70g egg whites, at room temperature

Coating

Quantity Ingredient
180g shredded coconut, toasted

Method

  1. Lightly spray four 12-hole round-based gem irons, 30 ml silicon baking moulds or 30 ml mini muffin pans with oil. Scoop the passionfruit pulp into a sieve set over a shallow microwave-safe bowl to catch the juice. Discard the seeds. You will need 200 ml of juice for this recipe. If you do not have quite enough juice, make up the difference with water.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over the passionfruit juice and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 112°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the gelatine mixture – take care, as the syrup may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 8–10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Spoon or pipe the marshmallow mixture into the oiled moulds, ensuring the surface of each is flat. Stand for 2–3 hours, until firm but sticky.
  8. Slide 2 marshmallows out of their moulds and sandwich together. They should be sticky enough to join together securely. Repeat with the remaining marshmallows, then roll in the coconut to cover completely.

Notes

  • Keep in an airtight container for 1–2 days.

    If you have some marshmallow mixture left over, you can spoon or pipe dollops onto a lightly oiled tray or spread over the base of a small pan to set.

    Add a few drops of yellow food colouring if you’d like to intensify the ‘passionfruit’ colour.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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