Jasmine Blossom Jellies

Inspired by the ‘perfume water’ of Thailand, these jellies are perfect when made as a small taste to serve after dinner with green tea. Light and delicate, they have a flavour burst that captures the heady aroma of fresh jasmine blossom – the definitive scent of Bangkok. Flecks of gold leaf give them an even greater opulence. To make the jasmine-scented sugar syrup, soak fresh-cut jasmine blossoms in the sugar syrup for 3–4 days in the refrigerator. Strain the flowers from the sugar before