The Jasmine flavour in this parfait has been created using a combination of Jasmine Tea Powder and Jasmine Heat Stable Concentrate. The parfait is set using gelatine and an orange compound is used to ripple.
- 8g MSK Jasmine Tea Powder
- 5g MSK Jasmine Heat Stable Concentrate
- 100ml Milk
- 75g Sugar
- 5 Egg Yolks
- 1 MSK Gelatine Leaf – soaked
- 150g Double Cream – whipped soft peak
- 20g MSK Orange Compound – to ripple
Place the milk, jasmine tea powder and jasmine heat stable concentrate into a pan and bring to the boil.
Whisk together the yolks and the sugar.
Combine the yolk mixture with the hot milk. Place on a medium heat and cook to 85°C.
Add the gelatine and pass the mixture through a fine sieve.
Allow the mixture to cool over ice.
Once the mixture has cooled and started to thicken, fold in the whipped cream.
Pour mixture into desired mould and ripple with orange compound.