Jasmine-tangerine roll

Mix the egg white with the icing sugar and the sifted flour.

Gradually add to the Crème Butter and colour with the food colouring.

Spread artistically on a baking mat.

Freeze.

Beat the egg yolks with the sugar until airy (1).

Add the oil and then the Stand & Overrun.

In a separate bowl, beat the egg whites and sugar (2) into meringue.

Mix and add the sifted flour.

Spread over the coloured pâte à cigarette.

Bake for 7 minutes on a 60 x 40 cm baking tray at 200°C.

Mix the jasmine tea with tangerine juice and lime juice and leave overnight.

The next day, boil the juice very briefly and then strain it immediately.

Cook fresh tangerines in their skins in boiling water for 30 minutes.

Cut half with the peel into brunoise and blend the other half into a purée with the hand blender.

Mix the sugar with the pectin and then with the cold jasmine-infused lime and tangerine juice.

Mix all the ingredients together in a pan and bring to the boil.

Pour into tubes with a 3 cm in diameter and 60 cm long.

Freeze.

Bring the Stand & Overrun to the boil, add the gelatine mass and pour over the white chocolate.

Blend in the MonChou® with a hand blender.

Place overnight in the fridge before whipping.