Ingredient

Cookies 80g

Unsalted Butter 32g

Grapefruit cheese

cream cheese 130g

fresh cream 130g

Lemongrass honey tea / pomelo jam 120g

water 20g

lemon juice 20g

gelatine sheet 5g

Lemongrass honey tea 100g

water 46g

lime juice 14g

sheet gelatine 7.5g

Prepare

Mold base is wrapped with fresh keeping paper

room temperature soft cheese

Recipe

1. Pour unsalted butter/cream into a heatproof container, put in hot melted water

2. Grind the biscuits into fine sand with a beater

3. Pour the cookie crumbs into the butter/cream solution, mix well

4. Pour the cake base ingredients into the bottom of the mold, about 56g each, put in the freezer for later use.

5. Pour 120g grapefruit honey into the heatproof jar, add 20g filtered water, add 20g lemon juice, stir well, set aside for use gradually

6. Put 5g of fish membrane/gelatine cut into cold water (use ice in summer), wait 1-2 minutes for the membrane to soften

7. Pick up the softened fish gelatin sheet, squeeze out the water, put in the grapefruit honey solution, put the grapefruit honey solution in the hot water, set aside for the fish gelatine to dissolve completely.

8. Pour light cream/fresh cream into a deep bowl, beat with an electric mixer until frothy about 5/6.

9. Pour softened cream cheese/cream cheese into a large bowl, beat with an electric mixer, add grapefruit honey solution twice, mix well, add whipped light cream/cream, stir well.

10. Pour the cheese mixture into the molds, 106g each, put in the freezer for about 10 minutes until the cake is frozen.

11. Put 100g of grapefruit honey into a heat-resistant jar, add 46g of filtered water, add 14g of lemon juice, stir well, set aside for later use.

12. Put 7.5 grams of chopped fish film/gelatine into cold water (use ice in summer), wait 1-2 minutes for the membrane to soften

13. Pick up the softened fish gelatin/gelatin sheet, squeeze out the water, put in the grapefruit honey solution, put the grapefruit honey solution in a pot of hot water, set aside for the fish gelatine to dissolve completely.

14. Pour in yuzu jelly, about 84g each, put in the freezer for about 10 minutes

15. Take out the frozen cake, pour in the remaining cheese powder, about 106g each, put in the refrigerator for 3-4 hours to freeze completely.

16. Take out the frozen cake, remove the food wrap, use a gun/dryer/hot towel to separate the mold, decorate the pomelo pulp, cut into pieces and enjoy.