Following one of the Japanese Websites, I tried to make a Jasmine Mont Blanc..
http://www.cakechef.info/special/chef_ohnuma/mont-blanc_jasmin/index.html
The whole thing was very difficult… So I won’t write the recipe.. The Jasmine mont blanc cream was very tough because it melts very easily… But the best part was the lemon curd in below the d’amandes sponge in the tard.. It was lemony and fresh… Delish… :)
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