Bake at 180°C (top) - 160°C (bottom) for 12-15 minutes and take out to cool down
Heat up milk and infuse jasmine flower tea. Making ganarch by infuse jasmin flower tea and Belcolade Noir Selection Drop C501/J. Beat egg yolk and sugar to heat 75°C. Incorporate egg mixture and ganarche. Add in Paloma Bavarois Neutral Gelatin Free, mix with water then fold in whipped cream.