Marshmallow bunny Easter treats!

It's an Easter tradition here to get creative in the kitchen and make delectable marshmallow bunnies to share with friends and family!

What was otherwise a very unpleasant last day of term 1 for my children (due to the aftermath of Cyclone Debbie passing through Brisbane) was brightened by the sharing of homemade passionfruit marshmallow at school.  We made these little wobbly critters using passionfruit pulp and scrumptious, fluffy, whipped vanilla marshmallow!

They were a big hit and even more importantly, there were leftovers to share at home too! More Easter cooking, creativity and celebrations await us this week ... watch this space!

These are the different stages in the creative culinary process ... boiling the sugar and water solution; straining the passionfruit pulp and mixing it with dissolved gelatine leaves; whipping the pulp/gelatine mixture together with the sugar solution until you have goey, fluffy marshmallow! Ultimately, the marshmallow is poured into lightly greased rabbit moulds and left to set.

These are the different stages in the creative culinary process ... boiling the sugar and water solution; straining the passionfruit pulp and mixing it with dissolved gelatine leaves; whipping the pulp/gelatine mixture together with the sugar solution until you have goey, fluffy marshmallow! Ultimately, the marshmallow is poured into lightly greased rabbit moulds and left to set.

Once the marshmallow has set, we tip the 'bunnies' out of the moulds and dust them in a 50/50 mixture of icing sugar and cornflour and then box them up in colourful boxes tied up with matching string to give them away and bring a huge smile and a happily sated tummy to a friend! 

Once the marshmallow has set, we tip the 'bunnies' out of the moulds and dust them in a 50/50 mixture of icing sugar and cornflour and then box them up in colourful boxes tied up with matching string to give them away and bring a huge smile and a happily sated tummy to a friend!