2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Passionfruit marshmallows

You'll need

  • For dusting:
  • snow sugar (see note)
  • 180 ml (about 10 passionfruits)
  • strained passionfruit juice
  • 20 gm
  • powdered gelatine
  • 500 gm
  • caster sugar
  • 2
  • eggwhites

Method

  • 01
  • Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside.
  • 02
  • Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5-10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and, using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.
Note Snow sugar is a confectioner’s sugar with a vegetable fat added to prevent the sugar from absorbing moisture and dissolving. It’s available from The Essential Ingredient and other specialty food stores.

“Would you please ask Rockpool pastry chef Catherine Adams for the recipe to make her divine passionfruit marshmallows?”
Melissa Ocampo, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 54 people
  • 15 min preparation
  • 10 min cooking (plus standing)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 54 people
  • 15 min preparation
  • 10 min cooking (plus standing)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.