Gelatin marshmallows in dark chocolate glaze
Egg white provides complete protein, while gelatin adds collagen protein; allulose keeps the marshmallows sweet without ordinary sugar. The whipped mixture is light and springy, and the dark chocolate glaze adds a bittersweet contrast. After setting overnight, the marshmallows are easy to coat and keep chilled.
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.
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