Add the boiling water and let infuse for one minute.;
, Slowly bring to a boil over gentle heat. Stir continuously.


Taste check now and then to ensure that the jasmine flavor is infusing well.
 Strain into a bowl.
 Heat gently until it dissolves. If using an alternative to gelatin, follow the package instructions.
, Stir continuously as you add the gelatin.
, Place the cream in the refrigerator for half an hour or until lightly set.
 The cream can now be placed out for serving. It goes well with jam and scones, cake slices, on warm pie or dessert cakes.
Put the tea leaves into a saucepan.
Add the sugar and cream.
Remove from the heat.
Add the gelatin to cold water.
Allow the gelatin to cool just a little.

,
Pour it into the cream very gradually.
Pour the cream mixture into a serving bowl.

,
Cover the bowl.
Sprinkle the set cream with jasmine flowers.
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