We're pretty spoiled for choice these days when it comes to tea-flavored cakes. The use of matcha/green tea in desserts has been popular for a long time... earl grey has gotten pretty trendy in recent years... and I was told recently, chai tea, though I've yet to try it myself.Over the weekend I got a little adventurous and tried another tea flavor I've never worked with before - Jasmine! I might have gotten inspired by the coming of Spring... or it could just be that I got tired of seeing the box of jasmine tea in my kitchen cupboard (purchased previously on impulse...).
Jasmine tea has a very delicate floral taste, much lighter than earl grey or matcha - the mousse recipe I used kept it simple which ensured the jasmine tea flavor was not masked by something stronger. The mousse was placed on slightly bitter double chocolate sponge base - I found the contrast between the jasmine tea mousse and chocolate sponge base was very refreshing.When the cakes were done and I was taking photos, I couldn't help but think the white mousse on dark chocolate reminded me a little of how snow capped mountains look in early Spring.
