Ingredients
Method
- In a large mixing bowl, add 1/2 cup water, gelatine, and collagen powder. Stir and let it sit for 5–10 minutes to bloom.
- In a small saucepan, combine the remaining 1/2 cup of water with honey. Bring to a boil over medium heat. Let it gently boil for 12 minutes. (Optional: Use a candy thermometer and stop when the mixture reaches 112–115°C / 235–240°F — soft ball stage.)
- Remove the honey mixture from heat and add the vanilla and collagen powder, mix until well combined.
- Carefully pour the hot honey mixture into the bloomed gelatine mixture. Immediately start whipping on high speed using a stand or hand mixer for 8–10 minutes, until the mixture becomes thick, glossy, and triples in volume.
- Pour into a lined or lightly greased square baking tin (8x8” works well). Smooth the top with a silicone spatula. Let it set at room temperature for at least 6 hours or overnight.
- Once fully set, use a hot, sharp knife to slice into 42-48 squares. Dust with arrowroot starch or protein powder to prevent sticking.
Nutrition
Notes
Gelatine: Nes Proteins Grass Fed Beef Gelatin
Collagen: I use Nutra organics (vanilla flavour)
Stand Mixer: Kitchen Aid Stand Mixer
Baking Pan: Wiltshire 20cm
How to Store:
Room Temperature (Ideal Conditions):
If stored in an airtight container, in a cool, dry place- they can last 2–3 weeks Fridge:
Will last up to a month, but may get slightly more firm or “sweaty” due to moisture. If storing in the fridge, layer with parchment paper. Freezer:
Yep — they freeze really well! Store for 1–2 months and thaw at room temp before serving.
If stored in an airtight container, in a cool, dry place- they can last 2–3 weeks Fridge:
Will last up to a month, but may get slightly more firm or “sweaty” due to moisture. If storing in the fridge, layer with parchment paper. Freezer:
Yep — they freeze really well! Store for 1–2 months and thaw at room temp before serving.