mousse

• 1.Mix cream cheese, yogurt till smooth
  2.Mix sugar,egg yolk
  3.Make meringue with egg white and sugar and mix
  4.Add the soaked gelatin
  5.Add the chopped Hallabong peel.

Glacage

• 1. Warm water, sugar A, glucose syrup to 50 degree
  2. Add sugar + pectin and boil to 107 degree
  3. Stop to heat and add citric acid solution and cool down