I added orange juice and orange zest to the cheesecake and it smelled and tasted really good. This time, I made it in a small size, but I think it’s cute and pretty because it looks like a single flower has bloomed. The freshness is the best as it contains the orange flesh with plenty of fruit juice inside the transparent jelly.

▶Mold size Mold size: 7.5cm 3 pieces.

▶Ingredients

2 Oranges

9g Powdered gelatin

45g Cold water

100g Hot water

30g Sugar

5g Lemon juice

50g Whole wheat biscuit

22g Melted unsalted butter

4g Powdered gelatin

20g Cold water

100g Cream cheese

20g Sugar

10g Orange juice

Orange zest

60g Heavy cream

▶Recipe

1. Add cold water to powdered gelatin and soak it for 15 minutes, then put it in hot water to dissolve it completely.

2. Remove the peel of the orange, cut it in half and slice it thinly.

3. Roll the orange into a flower shape, put it in a cut paper cup, pour gelatin water, and let it harden in the refrigerator for about 30 minutes.

4. Remove the paper cup, put it upside down in a hemispherical mold, pour gelatin water, cover the top with plastic wrap, and press with a flat object to harden in the refrigerator for 2 hours.

5. Add melted butter to whole wheat cookies, mix well, put in a mousse ring, flatten, and harden in the refrigerator.

6. Add sugar to cream cheese and mix, then add orange juice and orange zest and mix.

7. Melt the soaked gelatin in the microwave for about 10 seconds, then add it and mix well.

8. Whip about 50% of whipped cream, mix evenly, pour into the mousse mold, and harden in the freezer for 30 minutes.

9. Remove the mold using a steam towel, remove the jelly from the hemispherical mold, place it on the cheesecake, and coat the edges with coconut powder.