1. Put 200ml water/50ml white wine and half a lemon juice in the pot
2. Continue to add 15g white sugar, stir and heat, add thyme and cook for a while
3. Use a special small scale to accurately select the amount of agar-agar, add it to the water and stir for 30 seconds
4. Pour into a container and let the liquid condense naturally
5. The biscuits are crushed, honey and butter are boiled and then added to the biscuits and mixed
6. Cut the hawthorn cake into pieces in a blender, then add grapefruit juice and syrup and stir into hawthorn sauce
7. Pour the cream into the basin, add white sugar, whip, and mix with the hawthorn sauce made before
8. Chop the pistachios and prepare the strawberries and blueberries for serving
9. Take out the prepared passion fruit jelly/biscuits/hawthorn mousse for the final combination
