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    White Jasmine Creams

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    White Jasmine Creams

    Steeping cream with delicately scented jasmine tea and folding it with melted white chocolate creates a subtle and glamorous pudding- ideal for a dinner party.

    • Preparation time: 50 minutes
    • Cooking time: 5 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 6


    • 500 ml double cream
    • 200 ml milk
    • Jasmine silver needle tea (if you can’t find this, use loose-leaf jasmine green tea or 6 jasmine green tea bags)
    • 2 tbsp caster sugar
    • 100g white Chocolate, finely chopped, plus extra to serve
    • 3 gelatine leaves


    1. Heat the cream and milk until almost simmering; add the tea and infuse for 10 minutes. Strain off the tea leaves, pressing them to extract as much flavour as possible. Return the cream mixture to the pan and gently reheat. Add the sugar and chocolate, stirring until both are melted. Turn the heat off but leave the pan on the warm hob.
    2. Soak the gelatine leaves in cold water for 5 minutes. Squeeze excess water out and stir into the cream mix to dissolve. Reheat, if necessary, but keep the heat low as you don’t want to burn the cream. Pour into 6 dariole moulds, and cool for 30 minutes, then chill in the fridge for 5 hours or overnight.
    3. Melt the extra white chocolate and spread on a plate. Cool and scrape into curls with an angled knife.
    4. Loosen the creams by dipping the darioles in hot water before turning them out onto small plates. Serve topped with chocolate curls.

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