Ingredients for Passionfruit Marshmallow
Syrup
250g Sugar
50g Water
34.5g Liquid glucose
34.5g Trimoline (inverted sugar)
Fruit Puree / Gelatine
100g Passionfruit puree
150g Mango puree
25g Powdered gelatine
Marshmallow – assembly
Syrup
Fruit puree/gelatin
Maltodextrin
Passionfruit Marshmallow recipe method
- Puree – Combine the fruit puree. Hydrate the gelatine in the puree by layering the gelatine into the puree.
- Syrup – Place all the ingredients in a saucepan. Bring up to 112°C
- Place the fruit puree in a machine mixing bowl.
- Whip over low speed to increase to medium while pouring the syrup over.
- Increase to high speed and let cool down to about 25°C.
- Spread the mix on an acetate sheet with grease spread, place 2 metals bars on each side.
- Pour the marshmallow mixture in between, spread with a spatula.
- Place another acetate sheet, spread with grease over.
- Roll out with a pastry pin and let set.
- Cut into strips, roll into the maltodextrin.
Original recipe from a 2 Michelin star kitchen