Keto Marshmallows with Cream and Cream Cheese in Chocolate Glaze

Whip chilled 35% cream (300 g) with cream cheese (200 g), vanilla (2 g), and erythritol (50 g) until light and smooth. The total amount of erythritol for this recipe is 50 g.

Cover gelatin (20 g) with water (60 g) and leave it to bloom for 10 minutes. Warm it until dissolved without boiling, then mix it into the cream mixture in a thin stream.

Transfer the mixture to a piping bag, pipe marshmallows onto parchment, and chill for 2 hours. If desired, melt 99% dark chocolate (75 g) and sugar-free milk chocolate (75 g), then drizzle it over the marshmallows.