Himbeer Passionsfrucht Marshmallows

Zutaten

• Passionfruit marshmallows:
• 120g sugar
• 80g glucose sirup (for example Sosa)
• 50g water
• 12g gelatine
• 2g citric acid (diluted in 1/2 tsp of water or 1/2 tsp lemon juice)
• 35g passionfruit puree 100% (Boiron)
• 20g water
• Raspberry marshmallows:
• 120g sugar
• 80g glucose sirup
• 50g water
• 12g gelatine
• 2g citric acid ( diluted in 1/2 tsp of water or 1/2 tsp lemon juice)
• 35g raspberry puree 100% (Boiron)
• 20g water
• Sunflower oil for the frame (I used a metal frame about 18.5 x 18.5 cm and oiled the sides slightly)
• Cornstarch for coating

Zubereitung

For the passionfruit marshmallows start by soaking the gelatine leaves in ice cold water.

In a medium sauce pan weigh the glucose, sugar and water. Set aside. Start to boil once you have everything ready and weighed.

Once the gelatine is soaked, squeeze out the excess water and place them in the bowl of the stand mixer.

In another saucepan weigh the passionfruit puree and water. Bring to a boil and pour over the gelatine. Let it dissolve for about a minute.

Place the saucepan with the glucose, sugar and water on medium-high heat and bring to a boil. Boil up to 118°C (use a thermometer to get an exact temperature) depending on your stove this can reach the temperature quickly so keep an eye on it.

When the temperature reaches about 110°C start whipping the gelatine and puree mixture on high speed so it starts creating some volume.

Once the sirup has reached 118°C take it off the heat immediately and pour in a medium stream into the gelatine mixture while continuing to whip on high speed.

Let the marshmallows whip for about 10-15 minutes until thick, glossy and foamy. (You don't want to overwhip your marshmallows as this will make it difficult to spread it evenly into your frame/mold)

Once you have reached the desired consistency pour it straight into the oiled metal frame. Spread it evenly with a small palette knife and set aside to rest while preparing the same process for the raspberry marshmallows.

Once you have prepared the raspberry marshmallows in the exact same process. Pour this directly onto the passionfruit marshmallows and spread it carefully. Flatten it with a palette knife.

Let them rest overnight.

Before cutting them, dust the top with cornstarch and rub it on top to get a thin layer. This will make your marshmallows super easy to handle and not stick to everything. (Repeat on all sides)

Cut your marshmallows in 3.5 x 3.5 cm cubes (see image below for other options) and roll them again in cornstarch and dust off the excess.

Store in an airtight container and/or place them in the freezer for up to 1-2 months.