Place 450 ml whole milk and 15 g dried jasmine flowers into a sealed container. Stir well, then refrigerate for 8–12 hours (overnight is best) to let the floral aroma fully infuse into the milk.

Strain out the jasmine flowers using a fine mesh sieve.

Transfer the infused milk to a saucepan, add 30 g granulated sugar, and heat gently over low heat. Once small bubbles appear at the edges, turn off the heat.

Soak 15 g gelatin sheets in ice water for about 10 minutes until soft. Squeeze out the excess water and stir the softened gelatin into the warm jasmine milk until fully dissolved.

Add 260 ml heavy cream and stir until well combined.

Pour the mixture into molds or ramekins. Refrigerate for at least 4 hours, or until fully set.

Garnish with fresh jasmine flowers before serving.