60ml passionfruit pulp could easily be a different fruit
165g caster sugar
80ml hot water
3 teaspoons gelatine powder..I used 1 small sachet Dr.Oetker gelatine
2 soupspoons cold water
Butter or grease a 12 holed half round silicon mould..
in a small saucepan heat the fruit pulp,sugar and hot water ..just till the sugar is dissolved.. remove from heat
in a small cup dissolve the gelatine with cold water.. then mix into the warm sugar/fruit mix till dissolved also. Then put this mixture into a bowl and leave to cool to room temperature..
Now with an electric whisk, mix at high speed , with a few drops of colouring , for about 7- 9 minutes..
Now fill the moulds and smooth the surface.. leave to set.. I did put mine in the fridge overnight..
Any biscuit recipe can be used if you have a favourite
Preheat oven 180oC..
but this is
60g soft butter creamed together with 55g caster sugar,then add 1 egg, 150g Plain flour, vanilla paste, 2 teaspoons custard powder and 10g dessicated coconut to come together to make a pastry
roll out between two sheets greaseproof/baking parchment and then chill in the fridge for about an hour..This is a very very soft pastry and needs to be well chilled and worked with quickly
remove and cut circles that will match the size of your half round marshmallows..put on baking tray
cook for about 10 to 12 minutes or till just starting to go golden..
remove and cool on a cake rack..
remove marshmallows carefully..and this can be tricky..place on biscuits and drizzle with melted chocolate..
This recipe is adapted and changed from a French Book/Magazine