2026/3/17.ミネラル発酵チョコマシュマロ＆天使のパイ

Ingredients

• 200 g Mineral Fermented Drink (use the same drink for both marshmallow batches and the chocolate)
• 27 g Gelatin (unflavored; 17 g for egg‑white marshmallow, 10 g for egg‑white‑free marshmallow)
• 120 g Functional Water (called "万能機能" in the video; 60 g per marshmallow batch)
• 1 large Egg White (about 30 g; ensure no yolk or fat)
• 70 g Coconut Oil (virgin, melt gently in a bain‑marie)
• 20 g Cocoa Powder (unsweetened, high‑quality)
• 12 pieces Store‑bought Biscuits (plain sweet biscuits such as shortbread or tea biscuits; approx. 150 g)
• 2 sheets Parchment Paper (for lining the molds)
• 2 pieces Plastic Containers (Tupperware) (approx. 300 ml each, for setting marshmallow layers)
• 6 pieces Bamboo Skewers (optional, for inserting into marshmallow before chocolate coating)

Instructions

1. Soak Gelatin

   Place 17 g gelatin in a small bowl with 60 g cold water and 10 g gelatin in another bowl with 60 g cold water. Stir gently and let sit for 5 minutes to hydrate.

   Time: PT5M

2. Prepare Molds

   Line two shallow trays (or silicone molds) with parchment paper. Lightly spray the parchment with water and set aside.

   Time: PT5M

3. Moisten Biscuits

   Separate the biscuits into two equal piles. Sprinkle about 50 g functional water over each pile, toss gently until the biscuits are lightly damp but not soggy.

   Time: PT5M

4. Melt Gelatin

   Fill a saucepan with a few centimeters of water and bring to a gentle simmer (≈80 °C). Place the two gelatin bowls into the water bath and stir until completely dissolved, avoiding a full boil.

   Time: PT5M

   Temperature: 80°C

5. Whip Egg White

   In a clean, dry mixing bowl, whip the egg white with the hand mixer on high speed until stiff peaks form.

   Time: PT5M

6. Make Egg‑White Marshmallow (Batch A)

   In a large bowl combine 100 g fermented drink, the melted 17 g gelatin solution, 60 g functional water, and the whipped egg white. Fold gently until a smooth, glossy mixture forms.

   Time: PT5M

7. Make Gelatin‑Only Marshmallow (Batch B)

   In a second bowl combine 100 g fermented drink, the melted 10 g gelatin solution, and 60 g functional water. Mix until fully incorporated; no egg white is added.

   Time: PT5M

8. Fill First Layer

   Pour the Batch A mixture onto the prepared parchment, spreading to a uniform thickness (≈5 mm). Let sit for a minute to settle.

   Time: PT5M

9. Assemble Angel Pie

   Place a layer of the damp biscuits on top of the set Batch A. Then gently pour Batch B over the biscuits, covering them completely. Press lightly to ensure adhesion.

   Time: PT5M

10. Flip and Chill

    Using a spatula, carefully flip the assembled pies onto the opposite side so the bottom biscuit is now on top. Cover loosely with parchment and refrigerate for 30 minutes to set.

    Time: PT30M

11. Prepare Chocolate Coating

    In a clean saucepan set up a bain‑marie. Melt 70 g coconut oil over low heat (≈70 °C). Remove from heat, whisk in 20 g cocoa powder, then stir in 40 g fermented drink until smooth.

    Time: PT5M

    Temperature: 70°C

12. Chocolate Coat the Pies

    Using a spoon or by dipping, coat each Angel Pie with the chocolate glaze, ensuring both sides are covered. Place the coated pies back on the parchment‑lined tray.

    Time: PT5M

13. Final Chill

    Refrigerate the chocolate‑coated pies for an additional 15 minutes until the glaze hardens.

    Time: PT15M

14. Serve

    Remove the pies from the refrigerator, optionally trim the edges for a clean look, and serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g