Thursday, February 11, 2010

Give Some Sugar

This year my Valentine's Day is being replaced with Chinese New Year festivities [...when in Rome!], but I'm still tempted to whip up a tray of Passionfruit Marshmallows and dole them out liberally to all my loved ones. There's something understated about the marshmellow, and a gourmet-like version would, undoubtedly, be an unexpected crowd pleaser. The light, fluffy texture is the perfect compliment to passionfruit's tartness. Happy Valentine's Day and Gong Xi Fa Cai!

Passionfruit Marshmallows
Prep time: 15 mins, cook 10 mins plus standing; serves 15

snow sugar* for dusting
180 ml [about 10 passionfruits] strained passionfruit juice
20 gm powdered gelatine
500 gm caster sugar
2 eggwhites
pinch of salt

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 125°C 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 40°C]. 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.

*Note: Snow sugar is a confectioner’s sugar with a vegetable fat added to prevent the sugar from absorbing moisture and dissolving. It’s available from specialty food stores.

[photo via Butter Sugar Flour; recipe by Catherine Adams, Rockpool Melbourne.]


Joyce said...

I am going to add the recipe to my favorites. You haven't steered me wrong yet! Happy Valentine to you too! xo

Frau said...

Happy Valentine's Day and Happy Chinese New Year! Let the party begin!

Olivia said...

Happy Chinese New Year! We're having an annual hotpot dinner at my place to celebrate. Yay!

Uncle Beefy said...

Happy Valentine's/Chinese New Year, Miss Courtney! I could kick you for posting this recipe! To. DIE! Well, maybe not kick as much as kiss. ;)

Smiles across the miles to ya'! :)

Anonymous said...

nice post. thanks.