INGREDIENTS:
300 ml of room temperature water
150 g of Fancy Maple or honey or erythritol
60 g gelatin powder

PROCEDURE:
Mix the gelatin with 180 ml of warm water and let it stand for at least3 minutes
Pour the remaining water (120 ml) into a saucepan, add the Fancy Maple or honey, and bring to a boil while continuing to stir until the mixture reaches about 110° C
Pour syrup over gelatin and start whipping with whips for 20 minutes until nice and frothy
Line a 20 cm x 20 cm baking pan with baking paper (on both the bottom and the walls) and pour the mixture quickly without letting it sit too long
Refrigerate at least half an hour
Remove from pan, cut into cubes.
Store in the fridge for 4–5 days.

TIP
If, like me, you don’t have a stand mixer, here’s a super smart trick: place your oven rack on top of two containers of the same height, then slot the mixer through the rack from below. This way the mixer stays in place and can whip for 20 minutes without you holding it!
In my opinion, they actually taste even better after a couple of days, as they dry out a little.