PATISSERIE | By William Curley

Name: PATISSERIE | By William Curley
Ingredients: 300g (10½ oz) tempered dark (bittersweet) chocolate (see below); ½ quantity of Alhambra Chocolate Sponge (see below); 1 quantity of Fruit Compote (see below) made with raspberries and raspberry purée; 1 quantity of Alcohol Syrup (see below) made with kirsch; 250ml (8½ fl oz/1 cup) whipping (pouring) cream; 250ml (8½ fl oz/1 cup) milk; ½ vanilla pod (bean) split lengthways; 10g (¼ oz/2 tsp) jasmine tea; 4g (1/8 oz) leaf gelatine; 25g (1oz) caster (superfine) sugar; Blackberries; Raspberries; Strawberries; Fraises des bois; Redcurrants; Light fruit nappage (see below); Jasmine flowers; Edible gold leaf

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Master patissier and chocolatier William Curley shares this Chocolate & Jasmine Sphere recipe from his latest book, Patisserie...

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Ingredients

300g (10½ oz) tempered dark (bittersweet) chocolate (see below)
½ quantity of Alhambra Chocolate Sponge (see below)
1 quantity of Fruit Compote (see below) made with raspberries and raspberry purée
1 quantity of Alcohol Syrup (see below) made with kirsch
250ml (8½ fl oz/1 cup) whipping (pouring) cream
250ml (8½ fl oz/1 cup) milk
½ vanilla pod (bean) split lengthways
10g (¼ oz/2 tsp) jasmine tea
4g (1/8 oz) leaf gelatine
25g (1oz) caster (superfine) sugar
Blackberries
Raspberries
Strawberries
Fraises des bois
Redcurrants
Light fruit nappage (see below)
Jasmine flowers
Edible gold leaf