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Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap

Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap

Cold-steeped jasmine tea gives a delicate floral backbone to a silky set cream, perfectly balanced by the vibrant acidity of yuzu-macerated yellow peaches and a thin, nutty sesame crunch. Minimalist modernism on a spoon.

Theo Glass
Theo Glass
Prep: 20 minutes
Cook: 10 minutes
4
easy
dessert
dessertpeachescold-infusionpanna-cotta+1

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Timeline

3 hours 33 minutes
0m1h2h3h3h33
Cold-Infuse Jasmine Cream
Warm & Gelatin Dissolve
Chill Set Creams
3h
Bake Sesame Snap
Macerate Yellow Peaches
Plate & Serve

Ingredients

  • 300 g Heavy cream (36% fat)(Cold)
  • 100 g Whole milk
  • 12 g Loose-leaf jasmine green tea(High quality whole leaf)
  • 105 g Granulated sugar(Split: 50g for cream, 40g for snap, 15g for peaches)
  • 3.5 g Gelatin sheets (silver grade, 160 bloom)(About 1.5 sheets)
  • 350 g Yellow peaches(About 2 ripe peaches, sliced 4mm thick)
  • 15 g Yuzu juice(Fresh or high-quality bottled (lime juice works as a substitute))
  • 5 g Fruity extra virgin olive oil(For finishing the fruit)
  • 35 g White sesame seeds(Raw)
  • 15 g Unsalted butter
  • 10 g Glucose syrup(Or light corn syrup)
  • 1.5 g Flaky sea salt(For finishing the snap)
  • 40g Granulated sugar(Mentioned in step 5 for macerating peaches, but not listed with that quantity. The listed amount (105g) is for the cream and sesame snaps. Assuming this is an additional amount needed.)

Instructions

  1. 1

    Combine 300g Heavy cream, 100g Whole milk, and 12g Loose-leaf jasmine green tea in a clean jar or bowl. Cover and refrigerate for 8 to 12 hours for a gentle cold extraction.

    5 min

    Tip: Cold steeping captures delicate floral top notes without extracting bitterness or tannic astringency.

  2. 2

    Bloom 3.5g Gelatin sheets in a bowl of ice-cold water for 5 minutes. Strain the cold jasmine cream through a fine-mesh sieve into a small saucepan, pressing gently on the leaves. Add 50g Granulated sugar. Heat over low heat just until warm (60°C/140°F) and sugar dissolves. Squeeze excess water from gelatin and whisk into the warm cream until dissolved.

    5 min

    Tip: Do not boil the cream. High heat destroys delicate floral aromatics.

  3. 3

    Divide cream evenly among 4 small glass bowls (100g per portion). Transfer to the refrigerator to chill until completely set.

    180 min

    Tip: Chilling uncovered for the first hour prevents condensation droplets on the surface.

  4. 4

    Preheat oven to 175°C (350°F). In a saucepan over medium heat, melt 15g Unsalted butter, 40g Granulated sugar, and 10g Glucose syrup until bubbling. Stir in 35g White sesame seeds. Pour onto a parchment-lined baking sheet and spread ultra-thin. Bake 8 to 10 minutes until deep golden amber. Remove from oven and immediately sprinkle with 1.5g Flaky sea salt. Cool completely, then break into snappy shards.

    10 min

    Tip: Precision matters here. Watch the color carefully—golden amber is sweet and nutty, dark brown is burnt.

  5. 5

    Toss 350g Yellow peaches with 15g Yuzu juice, 15g Granulated sugar, and 5g Fruity extra virgin olive oil. Let macerate at room temperature for 10 minutes until glossy and juices pool.

    10 min

    Tip: Macerate right before serving to keep the fruit firm and vibrant.

  6. 6

    Spoon macerated peaches and their bright yuzu syrupy juices over each set jasmine cream pot. Anchor a piece of salted sesame snap into the center and serve immediately.

    5 min

    Tip: Contrast is the secret ingredient. Serve cold cream against room temperature glossy fruit.

Chef's Notes

Why this works: Jasmine tea contains volatile aromatics that turn bitter when heated. Cold infusing for 8 to 12 hours pulls clean blossom fragrance without harsh tannins. The bright acidity of yuzu slices right through dairy fat, while yellow peaches supply fleshy sweetness. Two textures, clean contrast. Precision is freedom: weigh your gelatin to the exact tenth of a gram for a delicate wobble rather than a bouncy rubber block. Fix it fast: If your snap gets soft from humidity, pop it back into a 150°C (300°F) oven for 2 minutes to crisp up, then cool again.

Frequently Asked Questions

How long does Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap take to make?

Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap takes about 30 minutes total. That includes 20 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap?

The main ingredients are: Heavy cream (36% fat), Whole milk, Loose-leaf jasmine green tea, Granulated sugar, Gelatin sheets (silver grade, 160 bloom), Yellow peaches, Yuzu juice, Fruity extra virgin olive oil, White sesame seeds, Unsalted butter, Glucose syrup, Flaky sea salt, Granulated sugar.

What type of meal is Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap?

Cold-Infused Jasmine Cream with Yuzu-Dressed Yellow Peaches & Salted Sesame Snap is categorized as: dessert.