Pumpkin marshmallow candies

Ingredients

• Pumpkin puree — 450 g
• Granulated sugar — 2 tbsp
• Honey (optional)
• Sugar substitute (optional)
• Citrus juice (orange, lemon or mandarin) — 100 ml
• Gelatin — 15 g

Steps

1. Measure about 400–450 g pumpkin puree and place it into a bowl or the blender container.
2. Add the sugar (or honey / sugar substitute to taste) to the pumpkin puree and blend briefly until smooth and evenly sweetened.
3. Pour 100 ml citrus juice into a small heatproof bowl, sprinkle the 15 g gelatin over the juice, mix and leave to bloom for 10 minutes.
4. After the gelatin has softened, dissolve it by briefly microwaving for a few seconds or by warming over a bain-marie until fully liquid; do not boil.
5. Add the dissolved gelatin to the pumpkin mixture, then beat the combined mixture on high (stand mixer or immersion blender with whisk) for about 10–15 minutes until light, airy and able to hold shape (the video reports around 8–15 minutes depending on equipment).
6. Line a square dish (about 20 x 20 cm) with plastic wrap or parchment and pour in the whipped pumpkin mixture, smoothing the top.
7. Refrigerate the filled dish for 2–3 hours (until fully set).
8. Remove the set pumpkin mass from the dish, cut into pieces and serve.