Raspberry and jasmine swiss rolls


Store Cupboard

  • 22g of jasmine tea leaves
  • 20g of egg yolk
  • 61g of caster sugar
  • 15g of T55 flour
  • 10g of cornflour
  • 35g of egg white
  • 20g of caster sugar
  • 45g of pectin
  • 70g of white chocolate, ideally Valrhona Ivoire white chocolate
  • 20g of light brown sugar
  • 45g of cornflour
  • white chocolate, cut into sticks or shaved


  • 140g of single cream
  • 75g of whole milk
  • 75g of egg
  • 10g of whole milk
  • 10g of unsalted butter, melted

Speciality Ingredients

  • 1 drop of pink food colouring
  • 15g of citric acid
  • 8g of liquid glucose

Fruit & Vegetables

  • 75g of raspberry purée
  • 65g of raspberry purée