Almond crisp


  1. Mix all the ingredients while adding 200 g of cold butter cubes.
  2. Spread on a tray and bake at 160°C till golden brown.
  3. Add 150 g melted butter and mix by hand to make crumbs.
  4. Place the crunchy mixture on a tray and make it compact.


Sponge Cake


  1. Beat the egg yolks, eggs, honey and 420 g sugar.
  2. Beat the egg whites and 100 g sugar.
  3. Combine the two mixtures and add the flour.
  4. Spread it and bake at 160°C for 5 min.
  5. After it cools down, soak the sponge cake with a lychee syrup made using 65 g sugar, 50 g lychee liqueur and 120 g water.
  6. Add a thin layer of soaked sponge cake on the crunchy mixture.
  7. Freeze.


Jasmine cremeux


  1. Heat the milk and let it infuse with the jasmine buds overnight.
  2. Make a custard, filter and add the gelatin.
  3. Add the melted chocolate and emulsify.
  4. Cool at room temperature.
  5. Place on the sponge cake and make “waves”.


Jasmine cremeux


  1. Whisk the sugar and pectin.
  2. Add to the lychee purée and bring to a boil.
  3. Add the gelatin and cool at room temperature.
  4. Pour on the jasmine cremeux layer and freeze.
  5. After it is frozen, place another layer of sponge cake soaked with syrup.


Vanilla and jasmine mousse


  1. Heat the milk and let it infuse with the vanilla and jasmine for a night.
  2. Make a custard, and add the gelatin.
  3. Cool at room temperature. Incorporate the whipped cream.
  4. Place a layer of mousse on the sponge cake.
  5. Freeze.


Chantilly cream


  1. Whip the cream with the icing sugar.
  2. Freeze the Chantilly cream in dumplingshaped moulds.


White chocolate icing


  1. Simmer the cream, and incorporate it in the melted chocolate.
  2. Add the dissolved gelatin, and then water and oil, and emulsify.
  3. Cover and cool until the temperature comes down to 32°C.
  4. Remove the frozen Chantilly cream from the mould and add the white chocolate icing.


White chocolate spray


  1. Melt all the ingredients and put in the spray.


Lychee icing


  1. Mix and whisk


Almond crumble


  1. Mix all the ingredients and refrigerate for 15 min.
  2. Using a spatula, whisk until the mixture becomes coarse.
  3. Bake at 180°C for 10 min.




  1. Spray the dessert with the white chocolate spray.
  2. Decorate with the Chantilly cream, cremeux, almond crumble, lychee icing and silver leaf.