Prepare pangelatin by soaking it in cold water.

Wash the oranges thoroughly, drain them, and cut them in half.

Use a spoon to scoop out the insides. Why is it easy to dig out if you aim for the boundary between white and skin. If there is a white part inside, it may taste bitter, so please dig moderately. I'm going to use the skin, so scoop it out well so it doesn't rip.

Grind all the flesh in a blender and squeeze the juice out to prepare. Make sure to squeeze it using cotton cloth. Squeeze about 240-245g.

Place the squeezed juice in a pot and mix well with the amount of sugar and lemon juice. It tastes different depending on the sugar content, so you can control the amount of sugar.

Place the pot over the heat and squeeze the soaked gelatin and mix until melted. It doesn't have to boil, just let the gelatin melt.

Fill the dug shell with gelatin-melted orange juice and harden it in the refrigerator for 2 to 3 hours. It would be better to cool it down and harden it at room temperature. I put it on a steaming pack because I thought it would be hard to settle down because the skin is round, but if you have it, it would be better if you put it on a tray and harden it. (If you don't have it, place it carefully so it doesn't roll.)