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Raspberry and jasmine swiss rolls

  • Petit four
  • medium
  • Makes 20 cakes
  • 60 minutes, plus 2 days infusing and crystallising time

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Ingredients

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Jasmine milk and cream

  • 22g of jasmine tea leaves
  • 140g of single cream
  • 75g of whole milk

Sponge

  • 75g of egg
  • 20g of egg yolk
  • 61g of caster sugar
  • 15g of T55 flour
  • 10g of cornflour
  • 10g of whole milk
  • 10g of unsalted butter, melted
  • 35g of egg white
  • 1 drop of pink food colouring

Raspberry jam

Raspberry ganache

Jasmine mahalabia

  • 20g of light brown sugar
  • 45g of cornflour

To garnish

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Method

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1
2 days before you plan to serve these cakes, begin by infusing the cold milk and cream with jasmine. Add 14g of jasmine tea leaves to the cream and the rest to the milk. Place both in the fridge to infuse overnight
  • 22g of jasmine tea leaves
  • 140g of single cream
  • 75g of whole milk
2
The next day, strain the milk and the cream into two separate bowls (discard the tea leaves). Prepare the raspberry ganache by placing the raspberry puree and glucose into a small saucepan and gently warm over a low heat. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, then add to the puree. Emulsify the mixture with a hand blender until smooth, then weigh out 125g of the jasmine-infused cream (reserving the remainder) and mix. Place in the fridge and leave to crystallise overnight
3
The same day, make the jasmine mahalabia. Add the sugar, jasmine-infused milk and cornflour to a small pan and bring to the boil. Cook for 1 minute, mixing constantly, then remove from the heat and chill in the fridge. Once cold, mix in the remaining jasmine-infused cream until a creamy texture is achieved, then transfer to a piping bag and store in the fridge
  • 20g of light brown sugar
  • 45g of cornflour
4
On the day you plan to serve the cakes, make the raspberry jam. Add the puree to a pan and gently heat to 40°C. Add the sugar and pectin, then bring to the boil and cook for 1 minute. Remove from the heat, stir in the citric acid and refrigerate until ready to serve
5
To make the sponge, preheat an oven to 190°C/gas mark 5. Whisk the egg yolks, whole eggs and 45g of the sugar with an electric whisk until the mixture forms ribbons. In a separate bowl, whisk the egg whites with the remaining sugar until stiff to create a meringue
6
Gently fold the meringue into the other mixture, then gradually add the flours and the remaining ingredients, being careful not to overmix
  • 15g of T55 flour
  • 10g of cornflour
  • 10g of whole milk
  • 10g of unsalted butter, melted
  • 1 drop of pink food colouring
7
Spread the sponge batter onto a lined baking sheet measuring 30x20cm and bake for 7–10 minutes, until fully cooked. Remove from the oven and set aside to cool
8
You now have all the elements needed to assemble the cakes. Cut the sponge in half lengthways, then spread the raspberry jam on the top of each sheet of sponge. Top with the ganache, then transfer the sheets to the freezer for 5 minutes to firm up
9
Carefully roll up the sheets lengthways to create two long sausages. Cut each sausage into 10 equal pieces, then pipe on the mahalabia cream to finish. Top with sticks or shavings of white chocolate
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