Strain egg yolks through muslin into a
small bowl. Beat lightly with egg white. In a saucepan, gently heat sugar,
jasmine essence and 250 ml water, stirring until sugar dissolves,
then boil until thickened slightly.
Adjust heat so syrup is hot but not
moving. Spoon a small amount of egg yolks into
a piping bag fitted with a very fine nozzle or a cone of nonstick
baking parchment with very small hole in pointed end. Using a circular movement,
carefully dribble a trail into syrup, making swirls about 4-5 cm in
diameter with a small hole in centre. Make a few at a time, cooking each
briefly until set. Using a skewer inserted in hole in
centre of spiral, transfer each nest to a plate. Continue making similar nests with
remaining egg yolks. When nests are cool, arrange on a
serving plate.
