Passionfruit marshmallows

Passionfruit marshmallows. Photo / Supplied

Makes about 40

500g caster sugar
900ml water
105ml egg whites (three)
60g powdered gelatine, dissolved in 300ml water
50ml strained passionfruit syrup
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.