Gelatin marshmallows in dark chocolate glaze

Allulose, Egg white, 99% chocolate, Water, Gelatin, Olive oil, Vanilla, Himalayan salt

Whisk with a mixer: 10 min. Heat on the stove: 8 min. Let it stand: 10 min. Whisk with a mixer: 5 min. Chill in the refrigerator: 12 h. Heat on the stove: 5 min. Chill in the refrigerator: 1 h. Mix: 5 min. Cool down: 1 h. Mix: 1 h. To boil: 5 min.

Separate the egg whites from the yolks. Beat egg white (140 g) with vanilla (1.5 g) and Himalayan salt (1 g) until firm.

Warm the allulose (200 g) in a saucepan until the first bubbles appear. Pour it into the whipping whites in a thin stream while continuing to beat.

Cover the gelatin (30 g) with cold water (50 g) and leave it to bloom for 10 minutes, then warm it without boiling. Pour the gelatin into the whites in a thin stream while beating.

Pipe the marshmallow mixture onto parchment and refrigerate overnight to set. Melt the sugar-free dark chocolate (100 g), mix in olive oil (15 g), dip the marshmallows into the glaze, and chill again for 1 hour.