These are not glass paperweights. Introducing gelatinas, a fruit-flavoured gelatin floral dessert originating in Mexico. “They can’t believe the way we make them,” says Rosario Gamboa, owner of the Canela Bakery in Gaithersburg, Maryland.

These art house desserts are made with hypodermic needles filled with food dye and a mixture of gelatinized sweetened condensed milk, each injection forming an individual leaf, petal or stamen.

Read more about this bonne bouche and the step-by step process behind these glorious blossoms at The Washington Post.

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