Did you get to try the amazing passion fruit marshmallows by Jocelyn Gragg chocolatier and founder of JARDÍ Chocolates last week at the BFM? If not, or if you are craving another one like we are, now you can try making them at home because we have the recipe! Try not to get too sticky in the process ;-)
30g (1.1 oz) powdered gelatin
175g (6.1 oz) Cold Water
516g (18.1 oz) Sugar
258g (9.1 oz) Glucose Syrup (or corn syrup)
91g (3.2 oz) Water
91g (3.2 oz) Passion Fruit Puree, reduced by half
167g (5.8 oz) Inverted Sugar (or honey)
Bloom gelatin in cold water.
Combine sugar, glucose syrup, water, passion fruit puree and inverted sugar and cook to 252*F.
Pour sugar mixture into the bowl of a stand mixer with whip attachment.
Melt bloomed gelatin over medium heat until fully melted.
Pour gelatin into sugar mixture, then whip on high until fully aerated.
Pour out into paper-lined pan, allow to fully cool (1-2 hours) before cutting.