Gariguette strawberry, jasmine, puffed buckwheat and almond

Chef Sébastien from restaurant Ogst: "Small flavour bombs have to add surprising elements to my apparently austere desserts, in which the complexity is not always visible."


  • Gariguette strawberries
  • Jasmine Blossom
  • white chocolate caramel
  • strawberry blossom

For the jasmine emulsion:

  • 2 dl milk
  • 30 g Jasmine Blossom
  • 4 dl cream
  • 5 cl vodka
  • 2 egg yolks
  • 2 leaves of gelatin

For the almond biscuit:

  • 115 g flour
  • 175 g of tender butter
  • 90 g powdered sugar
  • 40 g egg yolk
  • 120 g of almond powder

For the puffed buckwheat:

  • sunflower oil
  • buckwheat
  • powdered sugar
  • Jasmine Blossom


For the buckwheat, dry the Jasmine Blossom, grind to a powder and mix with powdered sugar. Roast the buckwheat in hot oil, let it cool and sprinkle with the jasmine sugar.

For the emulsion, infuse the milk and the Jasmine Blossom overnight. Warm all ingredients and lightly bind with the yolk. Dissolve the soaked gelatin in it, strain the mass and allow to cool.

Fill a siphon and aerate with two cartridges. Mix all the ingredients for the almond biscuit, bake in tins for 12 minutes in the oven at 150°C.

Dress all components on the plate and garnish with the Jasmine Blossom, strawberry blossom and caramel.


Restaurant Ogst 

Ridder Portmansstraat 4 – Hasselt
T  0032 11 41 38 13

Recipe: Sébastien Wygaerts
Source: Pâtisserie & Desserts - 50

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