Korean cuisine

Easy

Fruit Honey Jelly Mousse Tart Recipe / Honey Mousse Cream / No-Bake

Today, I made a fruit jelly tart filled with fresh fruits in sweet and fragrant honey jelly. The theme of this tart is “honey”. I made a mousse with “honey,” and the jelly was also mixed with honey, so it was very fragrant and delicious. As “honey” is the main ingredient, the more good honey you use, the more delicious the tart can be.

Watch more delicious videos from Boone Bake on her YouTube channel.

Boone Bake

RATING LIKE SAVE PRINT

Fruit Honey Jelly Mousse Tart Recipe / Honey Mousse Cream / No-Bake

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr

COOKING TIME: 0

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

30 Pieces Graham cookies
0.7 oz. Sugar
2.3 oz. Unsalted butter
Honey Mousse Cream
1 Large Yolk
1.2 oz. Honey
2.4 oz. Milk
0.5 tsp. Milk liqueur or vanilla extract
1/4 cup White chocolate
1 1/2 tsp. Powdered gelatin
0.8 oz. Water
1/2 cup Heavy cream
Honey Lemon Jelly
3 tbsp. Sugar
2.6 oz. Honey
8.8 oz. Water
3 tbsp. Powdered gelatin
4.4 oz. Water
0.7 oz. Lemon juice
Fruits: Apple Mango, Cherry, Kiwi, Orange (or tangerine) - peel, if desired. Green Grape, Red Grape, Blueberry.

Directions:

First, apply a thin layer of oil to the mold.

Mix ground graham cookies and sugar. Add melted butter.

Spread the mix evenly on the tray. Press the corners perfectly. 30 minutes in the freezer.

Melt the chocolate in the bowl. 1 minute in the microwave. (Twice for 30 seconds each). Set aside the chocolate for a while. (Can be substituted with vanilla extract or rum.)

Mix egg yolk and honey. Add milk liqueur and whisk. Boil it to 172.4 °F~180 °F/78 °C~82 °C.

Pour the egg mix into the melted chocolate. Add liquid gelatin.

Add heavy cream to the mix. Pour it into a round mold. Let it sit for 1 hour in the freezer.

Sweet Honey Lemon Jelly: Put water, sugar, and honey in a pot. Boil to 158 °F/70 °C.

Add the gelatin. The gelatin was pre-soaked. (20 minutes)

Add lemon juice and mix. Let cool down to 80.6 °F/27 °C.

Take the crust from the fridge. Pour in the remaining honey mousse.

Add the frozen honey mousse. Put it for 30 minutes in the freezer.

Apply oil again on the edges.

Decorate with your favorite fruits. Mark the place to place the fruit.

It's a good idea to put the fruit in the refrigerator for a while so that it sticks to the mousse. Refrigerate for 30 minutes. It is good to cover it with a lid or wrap.

Add the gelly on the top. Refrigerate for 3~4 hours.

Enjoy!