Jasmine bavarian cream


  1. Bring the milk to a boil and infuse with the jasmine tea overnight.
  2. Mix the milk, sugar and egg yolks until the temperature reaches 85°C.
  3. Put in the gelatin sheets.
  4. Cool the mixture to 30°C
  5. Mix the cream and the jasmine milk.
  6. Pour it in a mould and chill immediately.


Honeyed peach preserve


  1. Cut the honeyed peaches into small cubes.
  2. Peel the orange and cut it into small pieces.
  3. Cook the peaches until they soften and then add the orange.
  4. Add the gelatin and chill.


Almond crisp


  1. Melt the butter.
  2. Mix all the ingredients with the butter.
  3. Spread it 3mm thick in a silicon cap.
  4. Bake at 150°C for 20 minutes.




  1. Mix the ground almonds, flour and icing sugar.
  2. Beat the eggs for 15 minutes.
  3. Add the ground almonds and then the melted butter.
  4. Mix thoroughly.
  5. Whisk the egg whites and sugar but not until they form peaks.
  6. Mix the egg whites with the other mixture.
  7. Pour onto a baking tray. Bake at 200°C for 12 minutes.




  1. Mix the cream, glucose, neutral glaze and milk powder.
  2. Boil the sugar and water at 120°C.
  3. Gently pour the mixture into the hot syrup.
  4. Cool the mixture to 60°C.
  5. Add the gelatin and then the white chocolate and mix.
  6. Add the colouring agent and mix. The temperature should be 25°C.




  1. Fill 1/4 of a silicon mould with the jasmine bavarian cream.
  2. Place a portion of the frozen peach preserve.
  3. Add a layer of jasmine bavarian cream filling up to 3/4 of the mould.
  4. Put a round slice of Joconde on the bavarian cream.
  5. Put in the freezer immediately.
  6. Remove the cake out of the mould and turn it over (the joconde will be at the bottom).
  7. Put the cake on the almond crisp, which will be cut out in a circle of the same diameter beforehand.
  8. Freeze.
  9. Pour the icing at 25°C on the frozen cake.
  10. Refrigerate.