Michel Cluizel - Jasmin Bite
by Jodi MacKinnon (QFG)
Michel Cluizel - Jasmin Bite
Prep time
Prep Time
0 mins
Cook time
Cook Time
0 mins
Total time
Total Time
0 mins
  • Course:
  • Cuisine:
  • Servings: 15 People
  • Calories: 0

Ingredients:

Instructions:

  1. JASMINE CREAM: Heat the milk and cream, use to steep the jasmine tea for 5 minutes, strain and bring back to the boil. Pour over the chocolate, then add the
    gelatine mass or gelatine leaves. Allow to cool until the creamy mixture is cool enough to be poured into the chocolate shells.
  2. JASMINE PRALINE: Melt the praline, chocolate and essential oil.
    Add the Croustilline® to the melted mixture, then pour into the bottom of the Small Dark Delta Slim cups. Chill in the refrigerator before filling with the jasmine cream.
  3. JASMINE SYRUP: Make a syrup with the water and caster sugar. Then allow the jasmine tea bag to steep for 5 minutes.
  4. JASMINE GLAZE: Heat the jasmine syrup. Meanwhile, combine the caster sugar with the NH pectin. Once the syrup reaches a temperature of 35 °C, add the mixture to the syrup. Cook for 2 minutes. Once the glaze has been removed from the heat, add the lemon zest.
  5. ASSEMBLY: Once the cream is set, pipe the topping on top of the Small Dark Delta Slim. Place dried jasmine flowers on top for decoration.
    ASSEMBLY: Once the cream is set, pipe the topping on top of the Small Dark Delta Slim. Place dried jasmine flowers on top for decoration.

Start writing here...

Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.


Sign in to leave a comment
Michel Cluizel - Saint Valentine's Delight