Soak gelatin in cool boiled water until the granules plump and become transparent, then drain the excess water. Melt the soaked gelatin on water bath, add an anise seed for 1 minute.

Reserve one Sharon fruit for topping, cut the others, remove stones, add water and simmer for 10-12 minutes. Then puree the fruits, add sugar, egg whites and citric acid. Whip the mass well and add the gelatin mix in thin strip, whisking all the time, pour the mass in glasses and refrigerate.

Before serving top with the Sharon fruit slices, anise seeds and mint leafs.