Step 1

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.

Step 2

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.)

Step 3

Remove the honey mixture from heat and add the vanilla and collagen powder, mix until well combined.

Step 4

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.

Step 5

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.

Step 6

Once fully set, use a hot, sharp knife to slice into 42-48 squares. Dust with arrowroot starch or protein powder to prevent sticking.