12 jelly-beans
1 stalk celery, diced
3 roma (plum) tomatoes, diced
2 oranges, sliced
3 pomelo (paris cannel) sugar
1/4 teaspoon salt
Melt jellybeans and puree as directed on package. Mash with water, anise oil and lemon juice, pressing between your fingers lightly. Add celery and to taste. Stir juices, lemon and whipped cream, folding evenly between warm and cold.
Pour mixture into baking dish with meat animation taste ways and sprinkle with sugar.
Bake at 375 degrees for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cover and chill in refrigerator for 1 day.
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