Heat the cream in a small saucepan and add the jasmine tea. As soon as the cream boils, take off the heat, put a lid on and leave to infuse for 20 minutes. Filter out the tea, pushing as much of the cream out of the tea as possible using a wooden spoon. Set aside.
Soak the gelatine in cold water for 10 minutes and reheat the cream.
Heat the sugar with a tablespoon of water over medium heat in a small saucepan until a golden, syrupy caramel forms. Stir only when it starts to change colour and watch that it doesn't colour too much (i.e. it can burn quickly - and there's nothing worse than bitter burnt caramel, so keep you're eye on it!). This should take no more than 10 minutes in total. Turn down the heat and add the warmed cream gradually (ensure it’s warm, otherwise you’ll have the boiling caramel spitting at you!)
Take off the heat and melt in the butter, stirring the tea-infused caramel with a wooden spoon.
Add the gelatine (squeezed of excess water) and stir. Leave to cool on the counter for 15 minutes.
Whisk in the mascarpone vigorously (or use an electric whisk) until you have a smooth texture.
Chill in the fridge for at least 30 minutes.
Transfer the caramel cream to a piping bag, pipe on the filling to each macaron couple, topping off with the other macaron shell to assemble.