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Ingredients
- 2 cups castor sugar
- 3 cups water
- ¾ cup corn flour
- 250g icing sugar
- ¼ tsp tartaric acid
- 1 tbsp lemon juice
- 10 gold gelatin leaves
- 4 large passionfruit, pulped
- 2-3 drops yellow food colouring, optional
Method
Place sugar and ½ cup water in a saucepan, stir to dissolve and bring to the boil to make a sugar syrup. Mix together corn flour, icing sugar and ½ cup water in a bowl. Bring remaining water to the boil in a separate saucepan. Allow boiling sugar syrup to reach 115C. Add tartaric acid and lemon juice to syrup.
Add boiling water to corn flour mixture and combine. Combine sugar syrup and corn flour mixture together in a heavy based saucepan and stir with a whisk over a medium heat until thick and translucent, about 30 minutes.
Soak gelatin leaves in cold water to soften. Squeeze out excess water and stir through mix. Add passionfruit and food colouring if you think it needs extra colour and stir to combine.
Set in a lined tray or container at room temperature, or in the fridge to set faster. Turn out onto a board and cut into squares with a hot, wet knife. Store in a container in the fridge.
Makes about 24 squares
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