Cherry Jasmine Semi-freddo Yield 6 squares Chef Jessica Vasquez (Instagram: @jessiecakebakes) at Momotaro in Chicago's West Loop Neighborhood

Ingredients for Jasmine Semifreddo:

• 200 g. The Perfect Purée Cherry Puree, thawed
• 100 g. sugar
• 15 g. jasmine tea
• 3 gelatin sheets
• 50 g. greek yogurt
• 200 g. heavy cream
• 1 tsp. vanilla paste

Method for Jasime Semifreddo:

1. Bloom gelatin sheets in ice-cold water, set aside
2. Heat cherry puree, sugar, and jasmine tea in a sauce pan
3. Bring mixture to a simmer, ring out bloomed gelatin, and add to mixture
4. Whisk to combine, then remove from heat and cover in plastic wrap
5. Let mixture steep for 30 minutes
6. Pass mixture through chinois into a bowl, let mixture cool to touch
7. In a cold mixing bowl, begin to whisk heavy cream and vanilla paste until medium peak
8. Once cherry syrup is cool, add yogurt and whisk to combine
9. Fold in cherry jasmine mixture into whipped cream until fully incorporated
10. Set mouse in desired silicone molds and freeze overnight

Ingredients for Cherry Lime Gelee:

• 500 g. The Perfect Purée Cherry Puree, thawed
• 30 g. The Perfect Purée Lime Zest, thawed
• 150 g. Sugar
• 5 g. Agar
• 2 g. Citric acid
• Yield About 1 pint

Method for Cherry Lime Gelee:

1. Combine all ingredients in saucepan, whisk on high and bring to a boil
2. Continue whisking and boil mixture for 1 minute
3. Pass mixture through chinois into a hotel pan to set
4. Place in cooler to set
5. Once cooled, place in blender and blend until smooth