Jasmin mousse

Jasmin mousse

A simple way to surprise the guests for lunch and for dinner?
Filippino explains us step by step how to prepare a delicious and perfumed jasmin mousse!


1 l fresh cream
450 g sugar
2 egg yolks
15 g isinglass
100 g glucose
1 bag of jasmin flowers


Prepare a decoction of jasmine (about 30 g) with 300 g sugar, the glucose and the jasmin flowers bag. Then whip the cream with 100 g sugar and mix it with egg yolks beaten with 50 g sugar and the decoction of jasmine. Add the isinglass and let rest for at least 3 hours in the fridge.
Serve cold and garnish with fresh jasmin flowers