While the syrup is cooking, pour the ½ cup filtered water
into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the beef gelatin
over the water and let stand 5 minutes to bloom. Turn the mixer on low and drizzle the hot reduced syrup into the side of the bowl. Once mixed into the gelatin, turn the speed to medium for 60 seconds. Then move the speed to high and whip for 2-3 minutes, or until the mixture has turned white and forms thick ribbons when the whisk is lifted out. Add the vanilla extract
and whisk again to incorporate.