The original recipe with more images and instructions video can be found here

https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/

Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces

INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil

INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.

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Ingredients:

3 ounces prosciutto or speck

8 ounces mozzarella, ciliegine (the small mozzarella balls)

1 cantaloupe

10 small basil leaves

1-2 tablespoons olive oil

1 tablespoon balsamic reduction, or pomegranate molasses, see note

salt, to taste (I used a black lava salt)

Instructions:

For the Mozzarella Skulls:

Preheat the oven to 350ºF and set the silicon molds onto a rimmed baking sheet for stability. Lightly grease the interiors of the skull molds. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese - it will not melt but will become pliable. Use a folded paper napkin to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella, which will be more than you think). Press the cheese well into the molds to get a good form, being careful not to burn yourself. Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.

For the Prosciutto Crisps:

Lay the prosciutto on a rimmed baking sheet lined with parchment paper. Bake at 350ºF along with the mozzarella skulls for 10-15 minutes, or until darkened in color and crisped (they will crisp up more as they cool). Drain on paper towels to cool and absorb excess grease.

To Assemble the Salad:

Using a melon baller, scoop balls of cantaloupe and arrange on a plate. Tuck mozzarella skulls in and on top of the melon and then break the prosciutto into pieces and place around and between the melon and cheese. Finally, garnish with basil, salt, and drizzle with olive oil and balsamic reduction. Serve immediately.

Note: To make either balsamic or pomegranate reduction, cook 1/4 cup balsamic (or pomegranate) plus 1-2 tablespoons allulose in a small pan and bring to a simmer. Cook until reduced by half and the texture is syrupy. Set aside to cool. Can be made up to a week ahead and kept refrigerated.

You will only use about half the cantaloupe.

For the filling I used Cloudy Kitchen's lemon pie recipe and the pastry I used Erin McDowell's all butter pie dough. Personally I would just make the former unless you wanted to get fancy with pastry, that was written with a Graham Cracker base and it does sound lovely.