Ingredients
- 60g Warm water
- 20g Honey
- 2g Gelatin sheet
- 70g Crushed digestive cookie
- 35g Melted unsalted butter
- 1 Egg yolk
- 25g Water
- 35g Sugar
- 20g Honey
- 150g Mascarpone cheese
- 6g Gelatin sheet
- 5g Lemon juice
- 300g Whipped cream (whipped up 60%)
Instructions
- Mix warm water and honey, squeeze out the water from gelatin soaked in cold water for 10 minutes, mix, pour into a hemisphere mold, and harden in the freezer for 2 hours.
- Mix the crushed Daize cookie and melted unsalted butter, put it in a mold, press it firmly, and put it in the refrigerator.
- Place the egg yolk bowl in a pot of hot water, add water, sugar, and honey, mix until the sugar dissolves, then add the mascarpone cheese and mix.
- Remove from the pot, squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, then add lemon juice and mix.
- Add (4) to 60% whipped cream and mix, then put a little in the mold and flatten it.
- Put the honey jelly hardened in the hemispherical mold into the mold, leave a little bit of the remaining mousse, put it all in, flatten it, and let it harden in the refrigerator for about 30 minutes.
- Add a little yellow food coloring to the remaining zucchini dough and mix.
- Pour the remaining dough into the mold, put the bubble wrap cut into 15cm pieces, press it into shape, and then harden it in the freezer for 3 hours.
- Remove the bubble wrap and wrap the outside of the mold with a steam towel to melt it slightly, then remove the mold and sprinkle honey on top to finish.
