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.