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Jasmine & Mandarin Pyramid
- Makes
12
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
I always use Amedei’s Toscano 63 for this pâtisserie; the light nutty and floral notes in the chocolate complement the flavours and aromas of the jasmine and mandarin. The innovation behind this dish comes from working with a perfumier and engaging with the senses in a different way.
Ingredients
1 1 1
Method
First, make the Jasmine Crème Brûlée
Preheat the oven to . Pour the prepared Jasmine Crème Brûlée into the baking mat and140°C (275°F/Gas 1) bake
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