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aSandwichLater
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Add 40g gelatin to mixing bowl with ⅔ cup water. Lightly mix or swirl, then let bloom.
In a saucepan, combine 1 cup allulose syrup, ½ cup water, and matcha (or vanilla bean paste). Stir until bubbling and golden.
Add hot liquid to the bloomed gelatin.
Mix with hand or stand mixer for ~10 min, or until thick and fluffy.
Pour into container and refrigerate until set.
Slice, serve, and mentally prepare for all future marshmallows to feel high maintenance.