Raspberry and passionfruit marshmallows

Babiche Martens

Homemade marshmallow looks tricky but, in fact, is very easy and absolutely delicious for those with a sweet tooth. It also makes a wonderful gift. I have discovered Fresh As pouches - freeze-dried 100 per cent fruit ground into a powder - available from speciality stores, which are an easy way to add rich, intense flavour to your food. I've used these here but a teaspoon of vanilla or any other flavouring will be just as successful and sure to be loved. Makes 40 pieces.

Ingredients

500 g	Sugar (Main)
1 cup	Water
50 ml	Liquid glucose
25 g	Gelatine, sheets - soaked in cold water for a few minutes (Main)
150 g	Eggs, whites
2 Tbsp	Freeze dried fruit powder, raspberry and passionfruit flavours
2 cups	Icing sugar, for dusting

Directions

1. Line two 25cm x 18cm tins with baking paper.
2. In a large pot place the sugar, glucose syrup and water. Bring to the simmer and continue to cook until you have a thick sugar syrup.
3. Bring it to 121C, if using a sugar thermometer, or to the soft ball stage if testing in a small bowl of water. Remove from the heat. Squeeze excess water from the gelatine and stir through the sugar syrup.
4. Whisk the egg whites until they form soft peaks. Slowly add the sugar syrup in a trickle. Then continue to beat until cool.
5. Now you can add your flavour - place half the mixture in a second bowl. To one bowl add 2 Tbsp of passionfruit flavour and to the other 2 Tbsp of raspberry flavour. Stir until well combined.
6. Pour into your lined tins and smooth the top. Refrigerate for at least 4 hours. Dust a bench surface generously with icing sugar and tip the marshmallow on to it. Peel away the paper and cut into small squares. Dust generously with extra icing sugar.
7. Store in an airtight container.