Desserts

Mango Jellies

About 16 pcs

10 organic gelatin leaves (+ cold water for soaking)
2 cups mango juice (unsweetened)
juices of one orange
juices of half a lemon
2 vitamin C capsules
2 bags of Oslo Skin Lab collagen powder
1-2 tbsp local organic honey

On the surface:
edible flowers such as pansies and chamomile flowers
coconut flakes

Tin size approx. 20 x 20 cm (or use silicone molds)

Place the gelatin leaves to bloom for 5 minutes in cold water. Add about ¼ cup mango juice to a saucepan and bring to a boil. Squeeze out any excess water from the gelatin leaves and place the leaves in a saucepan. Stir until the leaves have melted. Take off the heat. Add the rest of the juice (¾ cup). Squeeze in the juices of orange and lemon. Stir in vitamin C and honey. Cover the tin with parchment paper and pour the mixture in (or in silicone molds). Allow the jellies to cool in the refrigerator for about 5 hours, or until solid. After 2 hours, before the jellies are fully solid, press some edible flowers and coconut flakes on the surface. Store in the refrigerator until served.