Blueberry and rooibos collagen gummies

Other 25 Mins Prep · 20 Mins Cook

1. Place the blueberries in a blender and blitz until smooth. Line a sieve with a muslin cloth or a clean tea towel and pour the blueberry purée through. Add enough water to the blueberry juice to make it 200ml.
2. In a small saucepan, pour in the blueberry juice and lemon juice. Sprinkle 2½ tbsp gelatine evenly over the surface and let it bloom for 5–10 minutes. Add the 20g collagen and 2 tbsp honey, then warm gently over a low heat, stirring constantly until the gelatine and collagen dissolve completely (do not boil). Carefully pour this mixture halfway up a 20cm x 20cm silicone mould. Transfer to the fridge and chill for approx. 30 minutes, or until just set to the touch.
3. Crush the cardamom pods. Boil the water, add the rooibos tea bags and steep for 10–15 minutes until rich and fragrant. Strain into a clean saucepan and sprinkle 2½ tbsp gelatine evenly across the surface and let it bloom for 5–10 minutes. Add 20g collagen and 2 tbsp honey, then gently warm over a low heat until everything is fully dissolved.
4. Allow the mixture to cool slightly for 5 minutes (so it doesn’t melt the blueberry layer), then pour it carefully over the blueberry layer to fill the moulds or dish. Return to the fridge for another 2–3 hours, or until fully firm and bouncy.
5. Remove the gummies from the moulds or slice into cubes, if using a dish. Keep in an airtight container in the fridge for up to 10 days.

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