Kirstie's Handmade Britain

Chocolate covered marshmallows from Kirstie's Home for Christmas

• 300g passion fruit juice, strained
• 510g honey
• 675g granulated sugar
• 125g water
• 45g leaf gelatine, soaked in cold water
• 500g chocolate, broken into pieces
• 500g desiccated coconut, toasted

1. Pour the passion fruit juice in a saucepan and simmer rapidly until reduced to 100ml. This should take about 6 minutes on a high heat.

2. In a saucepan heat 210g of the honey with the granulated sugar, water and reduced passion fruit juice. Boil until it reaches 110°C.

3. Add the gelatine and stir until dissolved. Place the remaining honey in a bowl and pour the hot mixture over. With an electric whisk, beat until cool.

4. Pour the mixture into a foil lined tray and leave to set for 12 hours.

5. Cut with a hot dry knife, then melt the chocolate over a bain-marie gently, being careful not to overheat. Dip the marshmallows in melted chocolate, roll in desiccated coconut then leave to set.

Recipe by Scott Paton, Head Chef at The Horn of Plenty Country