Protein Marshmallow
Whey protein increases the dessert’s protein content, while egg white and albumin build its airy base. Blackcurrant adds a bright berry flavor, and agar keeps the texture springy without a sugar base.
Black currant (30 g) forms the berry base. Blend it into a puree and combine it with egg white (30 g), albumin (3 g), citric acid (0.5 g), and vanilla (0.5 g). Leave the mixture at room temperature for 20–30 minutes.
Whip the berry protein mixture with a mixer until dense and stable. It should increase in volume, become lighter, and hold a clear trail from the whisk.
Combine allulose (60 g), erythritol (20 g), agar-agar (5 g), and water (60 g) in a saucepan. Heat over medium heat to an active boil across the entire surface, stirring constantly. Boil the syrup for another 8–10 seconds and remove it from the heat.
Pour the syrup into the protein mixture in a thin stream and whip until dense enough to hold on the whisk without spreading.
Whey protein (10 g) should be added only at the very end. Mix for a few seconds, immediately transfer the mixture to a piping bag, and pipe the marshmallow onto parchment. Leave it at room temperature for 2–3 hours to stabilize.
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