MANUKA HONEY CEREALS TART

SERVES 20 PREP TIME 30 mins COOK TIME 8 HRS

OAT STREUSEL

44.95g Butter 44.95g Brown Sugar 56.2g Ground Oats 44.95g Flour a pinch Sea salt

Mix ingredients together in a bowl and make a dough.

Roll the dough to 2.5 mm and cut out into a hexagon shape without removing from the cutter.

Place in chiller and prepare for cereals mix.

CEREALS MOELLEUX

60.8g Egg

23.4g Yolk

84.2g Sugar 102.9g Ground Cornflakes 23.4g Flour

51.5g Butter

37g Egg White

20g Sugar

Whisk together the egg, egg yolk and sugar in a mixer until the mixture starts to foam. Add in ground cornflakes flour and melted butter. Mix well and set aside.

Whisk together egg white and sugar to create a meringue

Fold in the first mixture and meringue. Mix well.

Pipe into the hexagon mould prepared earlier, stop when half full. Bake at 170 degree Celsius for about 10 minutes.

HONEY MOUSSE

125g Manuka Honey 250g Whipped Cream 42g Icing Sugar 200g Yoghurt 5.5g Gelatine sheet

Bring Manuka honey, yoghurt and gelatine sheet to melt in a microwave.

Whisk cream and icing sugar together in a mixer.

Once the cream can form soft peaks, add in a little to the gelatine mixture and mix well.

Lastly, fold in both mixtures well.

Pipe the mousse into the baked cereal hexagon till it reaches the top of the mould.

Set in the freezer for 1 hour.

CHOCOLATE COATING

200g Jivara 40% Chocolate 100g Cocoa butter

20g Yellow colorant

At 40 degree Celsius, coat the tart with the mixture and set it aside.

Spray with a spray gun again for texture. Lastly, decorate with honey.