Fruit jelly tarts filled with fresh fruit in sweet honey jelly . The theme of this cake is “honey”. I make mousse with “honey” and jelly is also mixed with honey so it’s very fragrant and delicious. Since “honey” is the main ingredient, the more good honey you use, the better the cake.
Ingredient
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
(Chocolate grind, powder before sifting)
● Finished dimensions of gear [23.5cm (top diameter) * 22cm (bottom diameter) * 3cm (height)]
♥ Fruit Honey Jelly Tart
[23.5cm (top diameter) * 22cm (bottom diameter) * 3cm (height)]
110g Graham Cookies (Small size – 30 pcs)
20 g sugar (1 tbsp + 2 tbsp)
65 g unsalted butter (1/4 cup + 2 teaspoons)
♥ Ice Cream Honey Mousse
(Mold size: 18cm)
1 yolk
35g honey (1 tablespoon + 2 teaspoons) – (can be replaced with 25g sugar)
70g milk (1/4 cup + 2 teaspoons)
3ml milk liqueur or vanilla extract
40g white chocolate (1/4 cup)
5 g powdered gelatin (1 teaspoon + 1/2 teaspoon)
25 g water (1 tbsp + 2 tbsp)
120g heavy cream (1/2 cup)
♥ Honey lemon jelly
35g sugar (3 tablespoons)
75g Honey (3 tablespoons + 1 teaspoon) – (can be replaced with 50g sugar)
250g water (1 cup + 1 teaspoon)
25 g powdered gelatin (3 tablespoons)
125g water (1/2 cup + 1 teaspoon MSG)
20g lemon juice (1 tbsp + 1 tbsp)
♥ Used fruit
Apple Mango, Cherry, Kiwi,
Orange (or tangerine) – peel, if desired.
Green Grapes, Red Grapes, Blueberries,
