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Passionfruit marshmallows

Name: Passionfruit marshmallows
Yield: 40
Ingredients: 900 ml Water; 500 g Caster sugar; 3 Eggs, whites only, enough for 105ml of whites (Main); 60 g Gelatine, powdered gelatine, dissolved in 300 ml water; 50 ml Passionfruit syrup, strained; 1 Tbsp Basil seeds, optional, soaked in cold water until glutinous

for 40 people

NZ Herald

900 ml	Water
500 g	Caster sugar
3	Eggs, whites only, enough for 105ml of whites (Main)
60 g	Gelatine, powdered gelatine, dissolved in 300 ml water
50 ml	Passionfruit syrup, strained
1 Tbsp	Basil seeds, optional, soaked in cold water until glutinous

Spray a deep-sided tray with oil, line with parchment paper and sieve over icing sugar.
In a thick-bottomed saucepan, heat the sugar and water until it reaches 135C on a sugar thermometer.
Three minutes before the sugar stage, whisk your egg whites in an electric mixer, pour in the passionfruit syrup and drained basil seeds, then add the sugar syrup in a steady stream and beat on medium speed until cool - about 15 minutes.
Pour into the tray and allow to set overnight. Cut with a warm knife or wet cookie cutter, placing the tubes of marshmallow on to disposable chopsticks for toasting.
Coat in icing sugar.