Coffee Marshmallow with Chocolate
Egg white and albumin provide protein, while coffee and dark chocolate add a deep aroma with a slight bitter note. Agar and allulose help create a springy, airy texture with fine chocolate marbling.
Combine egg white (40 g), albumin (4 g), citric acid (0.5 g), and vanilla (0.5 g). Leave the mixture at room temperature for 20–30 minutes so the albumin can hydrate.
Whip the protein mixture with a mixer until it is dense, stable, and holds its shape well.
Coffee (5 g) is used for a strong brew. Pour water (60 g) over it, let it infuse, and strain it. Combine the strained coffee with allulose (60 g), erythritol (20 g), and agar-agar (5 g) in a saucepan.
Heat the coffee syrup over medium heat, stirring, until it actively boils across the surface. Boil for another 8–10 seconds and remove it from the heat immediately.
Pour the hot syrup into the protein mixture in a thin stream while continuing to whip, until the mixture becomes dense and stable.
Melt the 85% chocolate (10 g) over a bain-marie. Fold it into the marshmallow mixture with a few strokes to keep a marbled pattern, then immediately pipe the marshmallow from a piping bag onto parchment. Leave it at room temperature for 2–3 hours.
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