Blackcurrant Marshmallow
Egg white and albumin provide protein, while blackcurrant adds berry acidity, vitamin C, and a deep aroma. Agar keeps the texture light and springy, so the flavor is rich without feeling heavy.
Black currant (30 g) forms the berry base. Blend it into a smooth puree and combine it with egg white (30 g), albumin (3 g), citric acid (0.5 g), and vanilla (0.5 g). Leave the protein mixture at room temperature for 20–30 minutes.
Whip the berry protein mixture with a mixer until it becomes light and dense, increases in volume, and holds its shape firmly.
Combine allulose (60 g), erythritol (20 g), agar-agar (5 g), and water (60 g) in a saucepan. Heat over medium heat, stirring constantly, until it actively boils across the surface. Boil the syrup for another 8–10 seconds and remove it from the heat.
Pour the hot syrup into the protein mixture in a thin stream while continuing to whip. Work until the marshmallow mixture is dense and stable.
Transfer the mixture to a piping bag, pipe the marshmallows onto parchment, and leave them at room temperature for 2–3 hours to stabilize.
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