Couronne de Jasmin
Cercle V

Jasmin Crown

Made with Oriado 60%

An original recipe by Stéphane Arrête

5 steps

Makes 5 plated desserts.

Recipe Step by Step

Step01

ORIADO AND MADAGASCAN VANILLA CRÉMEUX

250g Basic Crème Anglaise
2 Madagascan vanilla beans
105g ORIADO 60%
363g Total

Make the basic vanilla crème anglaise then emulsify it with the chocolate.
Leave it in the refrigerator for at least 24 hours.
Step02

MADAGASCAN VANILLA AND JASMINE MOUSSE

250g Heavy cream 36%
2g Madagascan vanilla extract
12g Brown sugar
1g Pectin X58
31g Egg yolks
3 Jasmine flavor drops
296g Total

Heat a portion of the cream and the flavorings.
At 115°F (30°C), add the mixture of sugar and pectin.
At 140°F (60°C), add the egg yolks and the remaining cream.
Mix with a stand mixer, then set aside in the refrigerator for 24 hours until you are ready to use it.
Step03

LEMON AND JASMINE JELLY

250g Lemon juice
1.5g Agar Agar
12g Sugar
4g Pectin NH
2 Jasmine flavor drops
267.5g Total

Heat the lemon juice.
At 140°F (60°C), add the dry ingredients.
Once the mixture has reached 195°F (90°C), add the jasmine flavoring.
Stop, then store in the refrigerator.
Step04

LEMON ZEST-FLAVORED SUGAR

1 Lemon zest
10g Sugar

Grate the lemon to obtain its zest, then press the zest into the sugar so it is thoroughly mixed in by the palms of your hands.
Set the sugar aside then, once it is dry, use it immediately.
Tip: To give your sugar an attractive yellow color, it need to be prepared fresh every day.
Step05

CORN AND VANILLA SHORTBREAD (GLUTEN-FREE)

250g Cornstarch
150g Butter
100g Confectioner’s sugar
10g Madagascan vanilla extract
20g Almond flour (made with whole almonds)
50g Eggs
2g Fleur de sel
582g Total

Form the ingredients into a paste, then spread it thinly to a thickness of 2mm between 2 sheets.
Freeze, then cut into rings.
Bake at 320°F (160°C) for 14 minutes.

Assembly and finishing

Couronne de Jasmin

Use a piping bag to arrange a ring of ORIADO vanilla crémeux between 2 rings of shortcrust pastry.
Pipe on some droplets of vanilla and jasmine mousse, then put some lemon jelly cubes in place.
Arrange the chocolate decorations and finish off by sprinkling on the lemon sugar.