Corman
  • Baker-Pastry Chef
  • Baker-Pastry Chef

Jasmine

  • An original recipe from Arianna Trentini
  • Recipe calculated for 6 persons
  • 8 completion stages
1

1

Almond cake

  • 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. 
120 g egg yolks 80 g sugar (1) 144 g egg whites 48 g sugar (2) 70 g flour (T55) 80 g ground almonds 32 g Traditional Butter 82% fat – Block 20 g Liquid Clarified Butter 99,9% fat
2

2

Jasmine soaking syrup

  • Make a syrup with the water and sugar.
  • Add the tea leaves and let infuse for 5 minutes.
100 g water 50 g sugar 10 g jasmin tea
3

3

Crunch

  • Melt the chocolate and add the feuilletine flakes and grapeseed oil.  
96 g chocolate 35% 26 g grape seed oil 136 g paillete feuilletine
4

4

Light lemon cream

  • 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.  
100 g lemon juice 90 g yuzu juice 8 g lemon peel 360 g eggs 360 g sugar 560 g Traditional Butter 82% fat – Block 30 g gelatine mass 200 g Selection Cream 35% fat
5

5

Strawberry jelly

  • Heat some of the pulp to 40°C.
  • Add the sugar and gelatine.
  • Combine with the remaining pulp.
  • Store at 4°C. 
376 g strawberry pulp 37 g sugar 45 g gelatine mass
6

6

Blancmange

  • 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. 
435 g milk 13 g Jasmine tea (leaves) 290 g Selection Cream 35% fat 496 g almond paste 70% 65 g gelatine mass 300 g Selection Cream 35% fat
7

7

Yellow glaze

  • 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.   
200 g Selection Cream 35% fat 100 g water 400 g sugar 75 g 150 g Glucose De 44 98 g gelatine mass 100 g neutral glaze 60 g grape seed oil 1 g yellow water soluble colouring 1 g white colorant hydrosoluble
8

8

Assembly

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. 

 

wild strawberries lemon peel white chocolate