Passion Fruit Marshmallows (Classic and Brûléed)

300 min · about 24 marshmallows (9x13-inch pan) · involved · French

Ingredients

Passion Fruit Gelatin Base

• 12 sheets silver gelatin sheets
• ice water, for blooming
• about 12 fresh passion fruit, enough for 240 g strained juice; reserve the seeds
• 1 splash vanilla extract
• 1 pinch salt

Meringue

• 2 cups granulated sugar
• 2/3 cup water
• 1/2 cup glucose syrup, listed in description only (optional)
• 4 large (about 4.2 oz / 120 g) egg whites

Dusting

• 1 2/3 cups (7 oz / 200 g) cornstarch
• 1 2/3 cups (7 oz / 200 g) powdered sugar

Brûlée Finish

• 2–3 tbsp granulated sugar, for torching (optional)
• reserved passion fruit seeds and pulp, for serving (optional)

Method

1. Prep
2. Soak the gelatin sheets in ice water until soft and floppy; set aside.
3. Halve the passion fruit, scoop the pulp into a fine mesh strainer and press with a spoon to extract 240 g juice; reserve the seeds.
4. Passion fruit base
5. Warm the juice in a saucepan over medium heat with the vanilla and salt. Squeeze all water from the gelatin, add it and stir just until melted. Remove from heat and cool to about room temperature.
6. Syrup
7. Combine the sugar, water and glucose (if using) in a saucepan and boil, cooking to 244°F (118°C).
8. Meringue
9. When the syrup reaches about 230°F (110°C), start whipping the egg whites in a stand mixer to soft peaks.
10. With the mixer running, drizzle the 244°F syrup in a thin stream between the bowl wall and the whisk, then whip on high for at least 5 minutes.
11. Slowly drizzle in the passion fruit gelatin mixture and whip another 5 minutes, stopping once to scrape down the bowl, until thick, glossy and falling in heavy ribbons.
12. Set
13. Sift together the cornstarch and powdered sugar. Dust the inside of a 9x13-inch pan generously, spread in the marshmallow and smooth it, then dust the top heavily.
14. Leave at room temperature 4–6 hours, ideally overnight, until set.
15. Cut
16. Heat a knife and ring cutter over an open flame for a few seconds, then cut into cubes, rounds or other shapes; toss cut edges in the dusting mix for the classic version.
17. Brûlée version
18. Sprinkle a thin layer of sugar over the top of a cut marshmallow and torch until glassy and caramelized; serve over the reserved passion fruit seeds.

Tips

• Dust the top of the marshmallow well, as it helps dry out any lingering moisture from the egg whites.
• Pour hot syrup carefully between the whisk and the bowl wall to avoid splatter—it burns badly.
• Let the gelatin-juice mixture cool to room temperature before adding it to the meringue.
• Briefly heating the knife and cutter over a flame gives clean cuts.
• The description lists 240°F and optional glucose while the video cooks to 244°F without glucose; this recipe follows the video temperature.
• Passion fruit count is an estimate—buy enough to yield 240 g strained juice.