Savory Pumpkin Pie Soup with Cinnamon Marshmallow

1. Bloom gelatin in ice water
2. Combine the glucose, water, sugar and cinnamon sticks in a saucepan and heat to 238 degrees.
3. Remove the gelatin from the ice water and carefully melt over low heat.
4. In a standing mixer, whip egg white to stiff peaks and slowly add the syrup.
5. Once all the syrup incorporated and the meringue is fluffy add the melted gelatin.
6. Dust a parchment paper lined 1/4 sheet tray with 50 grams of powdered sugar and pour the meringue onto the pan, gently tapping it to release any air bubbles.
7. Combine the remaining powdered sugar with the cinnamon powder and dust the top of the marshmallow.
8. Allow to cool and cut with a ring cutters or any other desired shape.

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