Dessert with Jasmine Blossom

Source: Hidde de Brabander


For the apple jelly​:

  • 2 cups of Limon Cress
  • 750 grams of apple juice
  • 7 grams of xanthan gum (texturas xantana)
  • 100 grams of sugar

For the white chocolate mousse:

  • 200 grams of cream
  • 10 Jasmine Blossom
  • 10 grams of gelatin
  • 300 grams of white chocolate
  • 500 grams of cream

For the ice cream:

  • 700 grams of milk
  • 400 grams of cream
  • 360 grams of egg yolk
  • 200 grams of sugar
  • 300 grams of white chocolate
  • 1 apple, peeled
  • 4 tablespoons brown caster sugar


For the apple jelly​:

  1. Grind the Limon Cress with the apple juice in a food processor.
  2. Add the xanthan gum and try to create as little air as possible.
  3. Dissolve 100 grams of the sugar in the mixture.
  4. Strain through a fine sieve or cloth and put the jelly in a spray bottle.

For the white chocolate mousse:

  1. Heat 200 grams of the cream with the Jasmine Blossoms on low heat.
  2. Turn off the heat and let the flavours soak in.
  3. Then boil the cream again and dissolve the gelatin in it.
  4. Add half of the white chocolate and let it melt.
  5. Beat 500 grams of the rest of the cream and add it to the flour cream.

For the ice cream:

  1. Beat the egg yolk with the rest of the sugar.
  2. Pour the milk-cream mixture into the egg mixture.
  3. Pour the mixture into a clean pan and let it cook at 82 degrees Celcius.
  4. Beat in the rest of the white chocolate. Use the hand blender so that the chocolate really dissolves.
  5. Let the mixture cool and turn ice into an ice cream maker.

Source: Sligro

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