Ingredients:
Flavourless oil
1 cup frozen raspberries
3-5 passionfruit (to make 75ml juice)
2 egg whites
pinch of salt
2 tbsp gelatin powder (20g)
1 cup + 2 tbsp water
2 cups (400g) caster sugar
1 tsp vanilla bean paste
1 cup powdered sugar
1 cup cornflour (aka cornstarch)
Instructions:
Grease and line with non stick baking paper an 8 inch/20cm square tin (be generous, you don't want this to stick!).
Place the raspberries into a small saucepan over a low heat, and cook until the berries break down. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
Cut the passionfruits in half, and scoop out the seeds. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
Place the egg whites and salt into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on a low speed until soft peaks just form, turn the machine off, but leave everything in place.
Place the gelatin and 2 tbsp water into a small bowl and mix together - it will be stiff and lump but that's cool.
Place the remaining water into a medium saucepan, and add the caster sugar. Place over a low heat, and slowly bring to the boil. Cook until the mixture reaches 125C on a sugar thermometer - this takes a while, at least 10 minutes - and be extremely careful, as obviously this is very hot. No kiddoes!
Once the sugar reaches 125C, remove from the heat, and carefully add the gelatin. Stir gently until all the gelatin is dissolved (it will foam up a bit).
Now, go back to the mixer, turn the egg whites on to a medium speed, and carefully stream in the sugar-gelatin syrup. Once the gelatin is all in, the mixture shoud have tripled in size, and turned white. Add in the vanilla bean paste and keep whisking for about 2 minutes.
Turn off the mixer, and scrape half the still-warm marshmallow into a bowl. Add the raspberry juice to one bowl, and the passionfruit juice to the other, and whisk bowl to combine.
Now, alternating between the two mixes, pour dollops of marshmallow into the lined tin. Swirl them together with a butter knife, and leave to sit at room temperature for at least 2 hours to set.
Sift together the cornstarch and powdered sugar.
Carefully cut the marshmallow into 16 squares, with a clean, sharp knife (it helps if the knife is rinsed clean in hot water and dried between cuts).
Toss the mallows in the cornstarch-sugar mix, and serve.
Thinking Pink? For raspberry marshmallows, swap the passionfruit juice for a 300g packet of defrosted, strained frozen raspberries.
