I was recently doing some experiments and trials trying to develop a vegetarian recipe for marshmallows. I was thinking that there must be a simpler way than buying all the exotic ingredients like soy protein isolate, xanthum gum, etc. Maybe there isn’t. My experiments were a huge FAIL! After cleaning up the mess, I decided that I still I wanted to make marshmallows (non-veg) but not the usual vanilla. I had some passionfruit puree around, so I decided this was it. *Please note: This is NOT a vegetarian recipe.
1/4 C plus 2 T passionfruit puree or juice
1 1/2 T gelatin
1/4 C water
1 C granulated sugar
1/4 C corn syrup
pinch of salt
Tsp vanilla (optional)
1 egg white, at room temperature
Grease a 6×6 metal pan. Generously dust with powdered sugar.
Sprinkle gelatin with passionfruit puree/juice until the gelatin sponges. (Sprinkle little by little so the gelatin sponges evenly.
Combine sugar, water, corn syrup and salt over medium heat. Stir with a spoon or swirl pan a bit to dissolve sugar. You can brush the sides of pan with water if crystals form, but generally leave the pan alone after the sugar is dissolved. Heat until syrup reached soft ball stage (240 degrees F). You can also tell it’s reached this stage when the bubbling in syrups is thick and slow. Carefully pour into the gelatin mixture and stir until dissolved.
Using an electric mixer, beat the mixture until it is thick and white and cooled. Add vanilla extract and beat (if adding). In a separate bowl, beat egg white until soft peaks form. Add this to the gelatin mixture and mix. Pour mixture into the prepared pan and dust with powdered sugar. Alternately, you can put this into a piping bag and pipe out marshmallows with a decorating tip of your choice. Refrigerate for a few hours until firm.