Pineapple Marshmallows

Preparation Time: 45 -50 mins
Notes: Boiling the pineaple juice is important to remove the bromulin that will break down the gekatine and prevent setting.

( makes approx 30 ) 
 100g cornflour

100g Icing Sugar 

130 ml Pineapple juice 

7 large egg whites 

 400 g Castor Sugar 

 170 ml liquid glucose 

9 g leaves of gold or bronze leaf gelatine ( softened in cold water )  

 Mix the cornflour and icing sugar together in a bowl Using a sieve dust the bottom of a deep baking tray with some of the mixture ( reserving the rest for the top)  

 Place the pineapple juice into a saucepan and bring to the simmer, remove as soon as it comes to the boil 

   In a bowl whisk the egg whites at low speed.   While the egg whites are whisking add 100 ml of water, to the pan containing the pineapple followed by the castor sugar and glucose and bring to the boil Without stirring allow the temperature to reach 128 dgrs C Increase the speed of the egg whites until medium peaks are formed then add the syrup in a thin steady drizzle to one side of the bowl   

Once all the syrup has been added squeeze the water from the gelatine and add to the bowl and increase to high speed whisking until it has reached room temperature. 

   Pour the mixture into the dusted tray and spread to an even thickness with a spatula Sprinkle the surface with more icing sugar and cornflour mix and rest uncovered for an hour Cover the tray with cling film and leave to set for 12 hours 

When ready Slice into cubes and toss in the icing and cornflour mix.
Serves: 30
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