JASMINE PICE PUDDING PUREE

Bring the milk and Jasmine tea to the boil and leave to infuse for 15mins
Strain through a chinois
Lightly toast the rice in a dry pan over a medium heat for 1-2 minutes.
Add the milk and sugar to the pan and slowly bring to the boil
Transfer to a half gastro and place in the oven at 150oC, 3 fan, 100% moisture. Bake for 20 - 25 minutes until the rice is soft
Transfer the baked rice to the Thermomix and blitz for 5+ minutes until a smooth puree.
Pass through a chinois

JASMINE PARFAIT

Warm the rice pudding puree in vacpac bag a pan of boiling water
Make a pate a bombe with sugar syrup to 118oC
Fold pate a bombe into the rice pudding puree
Fold in the cream
Pipe into the moulds

JASMINE SABLE

Blitz 400g Flour and Jasmine tea together until the tea is a fine powder
Mix the butter and sugar together with a paddle until pale and fluffy
Add the egg yolk
Add the jasmine flour, remaining flour, and xanthan gum into the mixture using the mixer with paddle
Divide the dough into four (450g) and roll thin between parchment paper
freezer in sheets
Bake at 165oC, Fan 3, 100% humidity for 8 mins. Cut with cutter then bake for 5mins more

RASPBERRY GEL

Bring 300g raspberry puree to the boil
Mix the agar agar into the sugar
Whisk the sugar mixture into the puree and boil for 1min
Take the pan off the heat. Add the remaining 700g puree and citric acid
Put on a tray in the blast chiller
Once completely set, blitz in the vitamix until completely smooth
Pass through a chinois and tidy in piping bags in the freezer

LYCHEE SORBET

Mix together the sugar, super neutrose and powders glucose
Bring water and trimoline to 45oC
Add the sugar mixture and take to 85oC
Chill syrup
Blend syrup with puree in the thermo mix
Pass and freeze

ITALIAN MERINGUE

Add water to the sugar. Bring to 121oC
Whisk the egg whites to a stiff peak and pour in the sugar syrup
Whisk until thick ,smooth and cool
Pipe straight away

RASPBERRY LYCHEE JASMINE TEA

Bring the sugar, glucose and water to the boil and add the white tea and leave to infuse for 10mins
Strain through a chinois
Add the lychee puree and raspberries
Put in a metal bowl, cover with cling film and heat over a bain marie for about 1 hour, until all the juice has come out of the raspberries
Pass through a chinois do NOT push the mixture. Allow to drip through.
Chill and Serve cold