Pick & mix

Celebrated Australian pastry chef Christopher Thé grabs what's close to home.

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Jasmine blossoms arrive when spring is in full swing, and every year I look forward to the vines on my back fence bursting into a sea of white. I spend a week admiring their beauty and perfume, and then it's time to make syrup. There is something old-world artisan about this process – the maker gains as much pleasure in the making as the eater. A soft pillowy sponge roll is the perfect expression of jasmine's elusive aroma.

FRESH JASMINE BLOSSOM CREAM ROLL

JASMINE SYRUP

• 700g caster sugar
• 1 vanilla bean, split lengthways and seeds scraped
• 16g jasmine flowers, plus extra to serve

JASMINE PEARLS

• 500g grapeseed oil
• 2g (¼ tsp) agar powder
• 6g caster sugar
• 200g jasmine syrup, strained

JASMINE CREAM

• 350g thick cream
• 5g jasmine tea leaves
• 2g (¼ tsp) powdered gelatine
• 50g jasmine syrup, strained

MATCHA SPONGE SHEET

• 180g (approx 9) egg yolks
• 125g caster sugar
• 8g matcha powder
• 160g gluten-free flour
• 180g (approx 6) egg whites
• icing sugar, for dusting

To make the jasmine syrup, combine the sugar and vanilla seeds and bean in a saucepan with 1 litre of water and bring to the boil. Remove from the heat, add the jasmine flowers and agitate with a chopstick or spoon while the syrup is still warm. Allow to cool, then transfer to a preserving jar. Store in the fridge until required.