Prepare Lavender Marshmallows (at least 3 hours or up to 1 day) before serving.
Roast the Pumpkin:
Preheat oven to 350 degrees F.
Rinse the pumpkin under warm water to remove any dirt or debris. Using a sharp knife, cut the pumpkin in half. Remove the seeds and discard. Lay the pumpkin halves, face down, in a large baking dish. Poke the skin side with a fork in several places on both pieces. Add enough water to cover.
Bake for approximately 45 to 60 minutes or until tender. Length of time will vary according to the size of your pumpkin. Use a fork to check for tenderness. Remove from oven and let cool.
Once the pumpkin is cool enough to handle, scoop out the insides of the pumpkin and discard the skin.
NOTE: May be stored in the refrigerator for up to 5 days.
Prepare the Bisque:
In a medium-size pan over low heat, melt the butter. Add the onion and garlic; sautuntil translucent, approximately 4 minutes.
Deglaze the pan with the vegetable stock and the sherry vinegar. Add the roasted pumpkin. Add the cloves, mace, ginger, allspice, salt, and white pepper and let simmer for approximately 1 hour; remove from heat.
Pur the soup with a handheld immersion blender or your food processor until no lumps remain. Return the blended soup to the soup pot. Add the cream. Over low heat gently reheat the soup before servings.
Serve with Lavender Marshmallows and Candied Pecans.
Makes 6 to 8 servings.
Oil the bottom and sides of a 1/2 sheet pan and then dust with powdered sugar.
Bloom the gelatin sheets in ice water for approximately 5 minutes and then remove and gently squeeze to remove any excess water. Add to the bowl of your electric mixer; set aside. For powdered gelatin, add to a few tablespoons of warm water and stir until dissolved; let sit 3 to 5 minutes before using.
In a mortar, finely grind lavender flowers with the pestle. NOTE: You may also use your blender.
In a medium-size saucepan over low heat, add the lavender, sugar, corn syrup, hot water, and salt. Cook, stirring with a wooden spoon, until sugar has dissolves. Increase heat to medium and let the mixture boil, without stirring, until a candy or digital thermometer registers 240 degrees F. or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water forms a ball that holds its shape when pressed), approximately 12 minutes; immediately remove from heat.
Pour hot sugar mixture over the gelatin mixture, stirring until gelatin is dissolved; set aside.
In another large bowl with clean beaters, beat egg white until it just hold stiff peaks. On high speed, beat the stiff egg white and vanilla extract into the hot sugar mixture until thick and nearly tripled in volume, approximately 6 minutes. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top.
Refrigerate marshmallow, uncovered, until firm (at least 3 hours or up to 1 day).
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallows and let them drop onto cutting board. With a large knife, trim edges of marshmallows and cut into desired shapes./font>
Sift remaining powdered sugar into a large bowl. Add marshmallows in batches, tossing to evenly coat.
Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.
* Choose sugar pie pumpkins or other flavorful varieties. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S.
Roasted Pumpkin Bisque with Lavender Marshmallows Recipe: https://whatscookingamerica.net/Doc-Lawrence/LightWines-AutumnFoods.htm