Jasmine

• Beat the yolks with the sugar (1) and in another bowl, beat the egg whites with the sugar (2).
• Combine with the sifted-together dry ingredients.
• Finally, mix in the melted butter and the liquid butter.
• Pour 75 g of the mixture into each Æ14-cm ring and bake in a 195°C convection oven for 8 minutes. 

• Make a syrup with the water and sugar.
• Add the tea leaves and let infuse for 5 minutes.

• Melt the chocolate and add the feuilletine flakes and grapeseed oil.  

• Combine the lemon and yuzu juices.
• Add the eggs, zest, and sugar.
• Heat to 82°C. Cool to 60°C, then add the butter, blending to form an emulsion.
• Add the gelatine and at 30°C, add the semi-whipped cream.  

• Heat some of the pulp to 40°C.
• Add the sugar and gelatine.
• Combine with the remaining pulp.
• Store at 4°C. 

• Bring the milk, cream and jasmine tea to the boil.
• Let infuse for 8 minutes, then remove the tea, re-weigh the liquids and add cold milk to reach 725 g.
• Add the almond paste and blend until smooth.
• Strain, then add the gelatine mass.
• At 25°C, fold in the semi-whipped cream (2) stabilized at +4°C. 

• Bring the cream, water, sugar, powdered milk, and glucose to the boil.
• Add the gelatine mass and clear glaze, blend well with a hand blender.
• Add the grapeseed oil and food colourings, blend until smooth.
• Strain and cool the mixture to +4°C.
• Let rest for at least 12 hours before using.   

Insert:  

• Moisten the almond cake with the jasmine syrup. Pour 140 g of light lemon cream into a Æ16-cm diameter stainless steel ring. Let cool and pour in 70 g of jelly. Let the jelly cool, then pour a second layer of 140 g of lemon cream over top. Freeze at -18°C. 

 
Exterior and finishing touches: 

• Pour 250 g of blancmange into an Æ18-cm ring. Place the previously frozen insert in the centre and freeze again. Cover the cakes with the yellow glaze and decorate with edible flowers, white chocolate, lemon zest, wild strawberries, white chocolate discs, and strawberry jelly.