Ingredients:
Shortcrust Base:
- 150 g butter
- 95 g powdered sugar
- 1 egg
- 250 g wheat flour
Preparation:
- Cream the butter with powdered sugar until light and fluffy.
- Gradually add the egg, mixing continuously.
- Add the flour and knead the dough until smooth.
- Roll out the dough to about 3 mm thickness and line a tart mold with it.
- Bake at 180°C for 6–8 minutes, until golden brown.
Lemon Gel:
- 500 g lemon juice
- 100 g sugar
- 8 g agar
Imagine a delicate, buttery shortbread cookie that melts in your mouth — topped with a refreshing lemon gel carrying a tangy note, and crowned with a jasmine-infused cream.
Imagine a delicate, buttery shortbread cookie that melts in your mouth — topped with a refreshing lemon gel carrying a tangy note, and crowned with a jasmine-infused cream.
This is Dragon Pearl Jasmin – a dessert that beautifully balances contrasting flavors and textures, creating a true feast for the senses.
The buttery shortbread forms the perfect base for this creation — tender, crumbly, and golden, adding irresistible appeal. The juicy lemon gel cuts through the sweetness, bringing a delightful hint of tartness. At the heart of the dessert lies the tea cream, made with aromatic Dragon Pearl Jasmin tea and white chocolate, offering a velvety texture and subtle, elegant flavor.
Dragon Pearl Jasmin is a perfect choice for any occasion. It makes an exquisite finale to a refined dinner or a luxurious sweet treat during the day. Its elegant harmony of flavors is sure to enchant every dessert lover.
Preparation:
Lemon Gel:
- In a saucepan, bring the lemon juice, sugar, and agar to a boil.
- Simmer over low heat for about 5 minutes, stirring constantly.
- Remove from heat and let cool.
- Blend until smooth and creamy.
Tea Cream:
- 250 g heavy cream (34%) – for boiling
- 25 g inverted sugar
- 25 g glucose syrup
- 30 g Dragon Pearl Jasmin tea
- 175 g white chocolate
- 375 g heavy cream (34%)
Preparation:
- In a saucepan, bring the cream, inverted sugar, and glucose syrup to a boil.
- Add the Dragon Pearl Jasmin tea and steep for 5 minutes.
- Remove from heat and strain the mixture.
- Add the white chocolate and blend until smooth.
- Let cool, then combine with the remaining cream.
- Refrigerate until the mixture thickens and crystallizes.
- Whip until a smooth, airy cream forms.
Assembly:
- Spread a layer of lemon gel over the buttery shortbread base.
- Add a generous layer of the jasmine tea cream on top.
- Decorate with fresh fruit, mint leaves, or edible flowers for an elegant finish.
Enjoy!
Hotel Hilton Targ Rybny Gdańsk
Restaurant Mercato
Author: Nina Nawrocka