Passionfruit marshmallow

Zoe has made Neil Perry's passionfruit marshmallows today. Neil Perry has one of the top restaurants in Australia and I've been lucky enough to have had his passionfruit marshmallows there. Mmmmm.

Zoe's made them once before and they were mighty good.

These ones will be ready at 11pm tonight.

Not that I'm looking forward to having them again or anything. . . .




Later edit. . .

At the request of Mandy LeeAnne here is the recipe. . .

Snow sugar (a confectioner's sugar)- for dusting
passionfruit juice - 180 ml*
caster sugar - 500 gm
powdered gelatine - 20 gm
eggwhites - 2

Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside.

Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5 - 10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and, using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

* about 10 good passionfruit, strained of course - this takes a while

And there it is! Thank you Neil Perry!