Yasmine - Jasmine

Jasmine cream 🤍🏵

A summery and cultural childhood memory, captivating and heady scents of the land of Jasmine.

In Tunisia, the custom is to offer jasmine flowers to the bride and groom: "machmoum yasmine" and to wear it, as soon as it blooms, in necklaces made in Sidi Bou Said, Hammamet and all the cities. 

My grandmother used to cut the figs in half and plant fresh jasmine buds in each half of the fruit, she put them, too, in the bowl filled with water and fresh shelled almonds.

 Ingredients:

• Roasted almonds (Maison Boudina Paris)
• Wildflower Honey (Cancale)
• Jasmine flowers (Tunisia)

 170 gr

(Allergens: dried fruits, sesame, nuts, peanuts)

Store in the pouch away from light, in a cool, dry place.

Receipts:

1. Fruit salad with citrus or seasonal fruits topped with Jasmine Cream and decorated with a few pistachios
2. Cut a pear in half and sear the two halves in balsamic vinegar (5 min at 170 °), then place them on a plate and coat them with Jasmine Cream and don't forget to decorate as you wish with Jardin Estival (our blend of flowers) or chopped dried fruit. It's a delicious dessert, easy to make and very fragrant!
3. Jasmine goes well with raw fish: make a vinaigrette or sauce with olive oil, 1 tsp of Yasmine, fleur de sel, lemon zest, pepper and pink berries. Season your ceviche or tartare and set aside in the fridge: Umami !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!