Passion fruit's acidic pulp actually prevents gelatin from setting—these marshmallows need double the gelatin to work.
Passion Fruit Marshmallows
Indulge in the tropical delight of homemade passion fruit marshmallows, a sweet treat that’s perfect for gatherings with your loved ones! These fluffy confections are crafted with fresh passion fruit juice and a touch of vanilla, creating a burst of flavor in every bite. Whip up a batch and watch them disappear as everyone savors the sunshine in marshmallow form!
Prep
15
min
Cook
30
min
Serves
30
people
Level
beginner
📝 Ingredients
Serves 30🫙Pantry Staples(1)
- 500grs de azúcar. (2.5 cup)
📦Other(2)
- 50grs de gelatina en polvo sin sabor. (1.76 oz)
- 250ml de jugo concentrado de parchita o maracuyá. (8.45 fl oz)
👨🍳 Instructions
- 1
Start by removing the pulp from the passion fruits, place it in a blender and blend on low speed for 5 minutes, then strain well and cook over medium heat until it boils.
- 2
Place it in a bowl, add the gelatin and mix, incorporate the sugar and continue mixing for 1 minute.
- 3
Beat at high speed with a mixer until it thickens as shown in the video.
- 4
Quickly pour the mixture into a greased mold dusted with powdered sugar, sprinkle more sugar on top, press down with parchment paper using a spatula, cover it, and refrigerate for 1 hour.
- 5
Cut into 3cm cubes with a greased knife, roll them in powdered sugar, and these soft and delicious Passion Fruit Marshmallows are ready to enjoy.
💡 Pro Tips
- ✓Heat passion fruit pulp to exactly 220°F (soft ball stage) before adding gelatin to ensure proper pectin activation and prevent the natural acidity from breaking down gelatin proteins.technique220°F
- ✓Bloom gelatin in cold water for 5 minutes at a 1:6 ratio (gelatin to water) before incorporating into hot fruit mixture to prevent lumps and ensure complete hydration.ingredient1:6 ratio, 5 minutes
- ✓Whip the marshmallow mixture for 8-12 minutes until it reaches ribbon stage and increases in volume by 300-400%, creating the characteristic light, airy texture.timing8-12 minutes, 300-400% volume increase
- ✓Dust your knife with cornstarch instead of just greasing it when cutting marshmallows, as cornstarch prevents the sticky marshmallow from adhering and creates cleaner cuts.technique
- ✓Maintain refrigeration temperature between 35-38°F during the 1-hour set time to achieve optimal gel strength without freezing the surface moisture.equipment35-38°F, 1 hour
Share this recipe
Prep
15
min
Cook
30
min
Serves
30
people
Level
beginner
Share this recipe
Passion fruit's acidic pulp actually prevents gelatin from setting—these marshmallows need double the gelatin to work.
Passion Fruit Marshmallows
Indulge in the tropical delight of homemade passion fruit marshmallows, a sweet treat that’s perfect for gatherings with your loved ones! These fluffy confections are crafted with fresh passion fruit juice and a touch of vanilla, creating a burst of flavor in every bite. Whip up a batch and watch them disappear as everyone savors the sunshine in marshmallow form!
📝 Ingredients
Serves 30🫙Pantry Staples(1)
- 500grs de azúcar. (2.5 cup)
📦Other(2)
- 50grs de gelatina en polvo sin sabor. (1.76 oz)
- 250ml de jugo concentrado de parchita o maracuyá. (8.45 fl oz)
👨🍳 Instructions
- 1
Start by removing the pulp from the passion fruits, place it in a blender and blend on low speed for 5 minutes, then strain well and cook over medium heat until it boils.
- 2
Place it in a bowl, add the gelatin and mix, incorporate the sugar and continue mixing for 1 minute.
- 3
Beat at high speed with a mixer until it thickens as shown in the video.
- 4
Quickly pour the mixture into a greased mold dusted with powdered sugar, sprinkle more sugar on top, press down with parchment paper using a spatula, cover it, and refrigerate for 1 hour.
- 5
Cut into 3cm cubes with a greased knife, roll them in powdered sugar, and these soft and delicious Passion Fruit Marshmallows are ready to enjoy.
💡 Pro Tips
- ✓Heat passion fruit pulp to exactly 220°F (soft ball stage) before adding gelatin to ensure proper pectin activation and prevent the natural acidity from breaking down gelatin proteins.technique220°F
- ✓Bloom gelatin in cold water for 5 minutes at a 1:6 ratio (gelatin to water) before incorporating into hot fruit mixture to prevent lumps and ensure complete hydration.ingredient1:6 ratio, 5 minutes
- ✓Whip the marshmallow mixture for 8-12 minutes until it reaches ribbon stage and increases in volume by 300-400%, creating the characteristic light, airy texture.timing8-12 minutes, 300-400% volume increase
- ✓Dust your knife with cornstarch instead of just greasing it when cutting marshmallows, as cornstarch prevents the sticky marshmallow from adhering and creates cleaner cuts.technique
- ✓Maintain refrigeration temperature between 35-38°F during the 1-hour set time to achieve optimal gel strength without freezing the surface moisture.equipment35-38°F, 1 hour