Jul 21, 2019 Last Updated 6:31 AM, Nov 9, 2017

“White Chocolate” Jasmine, Cilantro and Orange

“White Chocolate” Jasmine, Cilantro and Orange by Angela Pinkerton.

"Angela Pinkerton, Pastry Chef, Craftsman & Wolves in San Francisco, CA, shares her “White Chocolate” Jasmine, Cilantro and Orange recipe in the DessertProfessional.com Dessert Trio column."


In DessertProfessional.com's latest issue, the Dessert Trio column features three different dessert perspectives on white chocolate, from three top pastry chefs, François Payard, Michael Laiskonis and Angela Pinkerton. Click the following to see recipes and notes by:
François Payard | Michael Laiskonis


Notes: This dessert was actually inspired by the art installation of Orly Genger that was in Madison Park in the Spring of 2013. We hosted dinner for the opening of the installation by Madison Park Conservatory, and we worked with Orly to create dishes inspired by her work. To capture my inspiration both from her work and the natural beauty of the park itself, I used the last of candied winter citrus and the combination of flowers and herbs to share a true taste of spring.

Yield: 10 servings

Jasmine Sorbet:

  • 31.7 oz/900 g half-and-half
  • 0.45 oz/13 g dried jasmine flowers
  • 5.3 oz/150 g granulated sugar
  • 1.3 oz/38 g glucose
  • 0.08 oz/2.5 g salt
  • 0.17 oz/5 g stabilizer (optional)

1. Heat half-and-half, add jasmine and steep for 15 minutes. 

2. Strain. Add sugar, glucose, salt and stabilizer. Bring up to just under a boil. Blend with hand blender and strain through chinois. Cool in ice bath. Spin. Store in freezer.

Cilantro Cream:

  • 0.7 oz/20 g cilantro
  • 7 oz/200 g heavy cream

Blanch cilantro and squeeze out all excess water by wringing it in a towel. Heat cream until warm and blend in blender with cilantro until bright green, strain through chinois.

Flexible Cilantro Ganache:

  • 5.6 oz/160 g Cilantro Cream
  • 1 oz/27 g glucose
  • 5.3 oz/150 g 35% Valrhona milk chocolate
  • 2 sheets gelatin (gold), bloomed

1. Bring Cilantro Cream up to just under a boil with glucose. Pour hot liquid over chocolate, add gelatin and let rest until gelatin is melted thoroughly. 

2. Gently mix together to emulsify. Finish using rubber spatula. Cryovac to eliminate excess air. Set in refrigerator until pipeable. 

3. Pipe into strips. Loop and torch slightly to avoid cracks. Chill to harden.

Orange Shortbread:

  • 1.9 oz/55 g confectioners’ sugar (10X)
  • 1 medium orange, zested
  • 0.07 oz/2 g vanilla paste
  • 6.3 oz/180 g all-purpose flour
  • 4.4 oz/125 g unsalted butter, cubed and cold
  • 0.04 oz/1.25 g kosher salt

1. Combine confectioners’ sugar, zest, vanilla paste and flour. Mix in butter until dough just comes together. Chill. 

2. Crumble and bake cold at 325°F until golden. Cool.

Tangerine Fluid Gel:

  • 17.6 oz/500 g tangerine or orange juice
  • 2.6 oz/75 g granulated sugar
  • 0.21 oz/6 g agar agar
  • 0.035 oz/1 g citric acid

1. Combine the tangerine juice with the sugar, and agar agar. Cook the mixture over medium heat until the granules are fully dissolved, about 5 minutes. Pour the mixture into a hotel pan, let set, and chill over ice.  

2. Blend the set, chilled gel in the VitaPrep until totally smooth and shiny. Strain through a chinois and Cryovac out any air bubbles. Place in a squeeze bottle.

Jasmine Namelaka:

  • 7 oz/200 g heavy cream
  • 0.5 oz/15 g dried jasmine flowers
  • 3.5 oz/100 g whole milk
  • 0.17 oz/5 g glucose
  • 2 sheets gelatin (gold)
  • 6 oz/170 g Valrhona Ivoire white chocolate
  • 0.17 oz/5 g cocoa butter
  • 2-3 drops jasmine extract

1. Cold-infuse the cream and jasmine flowers overnight. 

2. Strain and re-measure to 7 oz/200 g. Melt chocolate to 113°F (45°C). 

3. Heat milk, glucose and gelatin to 113°F (45°C). Emulsify warm milk mixture into chocolate, add cold cream and hand blend. Let sit overnight in the refrigerator to set. 

4. Place in a piping bag with a medium round tip.

Candied Orange:

  • Peel of 1 orange
  • Simple syrup (3 parts water, 2 parts sugar)

Brunoise orange peel. Bring peel, covered with ice in a small pot, to a boil. Strain and do this three times in total to remove bitterness. Place peel in simple syrup and cook over low medium to heat until translucent. Set aside to cool in its own syrup.

Candied Buddha’s Hand:

  • 1 Buddha’s Hand
  • Simple syrup (3 parts water, 2 parts sugar)

Slice Buddha’s Hand thinly using a mandolin. Bring peel, covered with ice in a small pot, to a boil. Strain and do this three times in total to remove bitterness. Place peel in simple syrup and cook over low medium to heat until translucent. Set aside to cool in its own syrup. Drain, lay on a perforated sheet tray to dry and crystalize at room temperature.

Meringue Crisps:

  • 10.5 oz/300 g granulated sugar
  • 5.3 oz/150 g egg whites
  • Yellow-green food coloring

Heat egg whites and sugar together, whisking lightly, until hot and sugar is melted completely. Place hot mixture in stand mixer and whip on high to stiff full peaks. Reduce to medium and whip until cool. Add color to desired shade. Spread onto acetate and dehydrate in a low oven until completely dry. Keep in a dry container.


  • 6 orange segments
  • Fresh orange zest
  • Maldon salt

Using a small flat icing tip, with the patterned side up, pipe cilantro ganache onto the center of the plate. Pipe 3 namelaka kisses and tangerine gel around ganache. Arrange candied citrus, fresh zest, orange segments and shortbread randomly between kisses. Quenelle jasmine sorbet and place in the middle of the cilantro ganache. Accent with meringue. Sprinkle with Maldon salt.

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