Jun 09 2026
Restaurants›Uchiko Houston›Jasmine Cream Recipe

Jasmine Cream Recipe

Inspired by Uchiko Houston
Time3h
Serves4

Cilantro granita, pineapple, honey tuile

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cilantro Granita

Pineapple

Honey Tuile

Method

Cilantro Granita

  1. 1

    Blend and Strain

    In a blender, combine cilantro leaves, water, sugar, and lemon juice. Blend until smooth, then strain through a fine sieve into a shallow dish.

  2. 2

    Freeze

    Place the dish in the freezer and every 30 minutes, use a fork to scrape and stir the mixture until it is fluffy and frozen, about 2-3 hours.

Pineapple Preparation

  1. 3

    Mix Pineapple

    In a bowl, combine the diced pineapple, lime juice, and honey. Toss gently and set aside to marinate for at least 15 minutes.

Honey Tuile

  1. 4

    Prepare Tuile Batter

    Preheat the oven to 350°F (175°C). In a bowl, mix together flour, honey, melted butter, and vanilla extract until smooth.

  2. 5

    Bake Tuile

    On a baking sheet lined with parchment paper, drop spoonfuls of the batter and spread them thin. Bake for 5-7 minutes until edges are golden. Allow to cool and harden.

More from Uchiko Houston