Name: Collagen cocktails
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2 servings
Cuisine: Alcoholic
Ingredients: 20 g fresh mint; 4 plums; 100 g white sugar; 80 ml gin; 90 ml citrus lamb broth see recipe link below; 2 egg whites; 15 ml lemon juice; 4 oranges; 80 ml gin; 90 ml citrus lamb broth see recipe link below; 500 ml water; 50 g white sugar

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Ingredients (12)

For the plum and mint collagen cocktail

20 g	fresh mint
4	plums
100 g	white sugar
80 ml	gin
90 ml	citrus lamb broth — see recipe link below
2	egg whites
15 ml	lemon juice

For the orange mimosa with collagen jellies

4	oranges
80 ml	gin
90 ml	citrus lamb broth — see recipe link below
500 ml	water
50 g	white sugar

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Method:

For the plum and mint collagen cocktail

In a saucepan, add mint leaves, 50g sugar, and 50ml water, and bring to boil to allow sugar to dissolve.

Simmer for 1 minute and remove from heat.

Allow the syrup to steep for 20 minutes, strain, and allow to cool.

Slice plums, add a quarter of these to a saucepan, and heat with 50g sugar and 50ml water, bring to a boil and let it simmer for 1 minute.

Allow syrup to steep for 20 minutes strain and cool.

Blend the remaining three-quarters of sliced plums, lamb broth, lemon juice, and gin into a puree.

Assemble the cocktail separately in two white glasses.

Add a layer of the mint syrup, followed by plum puree, and plum syrup, and top with egg white foam.

For the orange mimosa and collagen jellies

Juice the oranges.

Heat orange juice and broth in a saucepan.

Pour into moulds and put in refrigerate for an hour.

Heat orange Peels with sugar and water and bring to boil. Allow to steep for 30 minutes, strain, and let it cool.

Assemble the orange mimosa separately in two gin glasses.

Add orange jellos, and top with gin and orange peel juice.

Click here for the citrus lamb broth recipe

This recipe was developed for Lamb and Mutton SA by Nastasiya Vrey as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.