Balancing Act

The #PaletteForYourPalate Tea Entrée Balancing Act is Tealeaves ICON and Executive Chef Cyrille Pannier’s creation, inspired by TEALEAVES Organic Chamomile Blossoms + Pantone 116C + Mood: Calm.

Notes from Cyrille Pannier, Executive Chef at Four Seasons Los Angeles at Beverly Hills:


“There's a chamomile jelly shot with a bit of lemon, honey, ginger— a nice bite when paired with the salad.”


“We used both Organic Chamomile Blossoms and fresh chamomile blossoms.The vinaigrette was infused with chamomile. There’s a chamomile jelly shot with a bit of lemon, honey, ginger— a nice bite when paired with the salad. In this dish, balance was key.”



Balancing Act Entrée

INGREDIENTS
  • 12 U10 Prawns, Peeled and Deveined
  • 1 tsp. Olive Oil
  • 1 Bamboo Skewers
  • 3 Diced Chamomile Jelly (see recipe below)
  • 4 Cups Mango Salad (see recipe below)
  • 1 Pinch Fresh Chamomile Blossoms
  • To Taste Salt & Pepper
STEPS
  1. Thread 3 prawns onto each skewer.

  2. Season with salt & pepper.

  3. In large nonstick skillet, heat olive oil and add prawn skewers, cook for about 1 minute each side over moderate heat until opaque.

  4. Remove skewers and rest on paper towel.

  5. Place skewers in middle of each plate, drizzle some vinaigrette.

  6. Place the chamomile jelly and blossoms and the mango salad around the skewers.

  7. Enjoy!


Chamomile Jelly

INGREDIENTS
  • 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags
  • 20 cl. Water
  • 1 Tbsp. Meyer Lemon Juice
  • 1 tsp. Honey
  • 1/4 tsp. Agar Powder
  • 2 Gelatin Leaves, Softened in Cold Water
STEPS
  1. Infuse 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags in 20 cl. of hot water.

  2. Strain and add lemon juice, softened gelatin leafs and agar.

  3. Pour into container and let set in refrigerator.

  4. Once set, dice into cubes.

  5. Will yield 12 diced cubes (3 needed for dish).


Mango Salad

INGREDIENTS
  • 1 Mango, Peeled and Sliced
  • 2 Oranges, Segmented
  • 4 Spring Onions, Finely Sliced
  • 3/10 Cucumber, Peeled, Seeded and Finely Sliced
  • 2 Tbsp. Mint, Roughly Chopped
  • 2 Tbsp. Coriander, Roughly Chopped
  • 2 Tbsp. Thai Basil, Roughly Chopped
  • 1 tsp. Sesame Seeds, Toasted
  • 1/4 Cups Chamomile Vinaigrette

Chamomile Vinaigrette

INGREDIENTS
  • 1 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabag
  • 1 cup Vegetable Stock
  • 1 Tbsp. Lime Juice
  • 15 g. Corn Flour
  • 10 cl. Grape Seed Oil
  • To Taste Salt & Pepper
STEPS
  1. Infuse hot vegetable stock with one bag of TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags.

  2. Mix the corn flour with 1 Tbsp. of cold water and add to hot stock.

  3. Transfer to small saucepan and boil for 1 minute, cool down.

  4. When cold, emulsify the vinaigrette with lime juice and grape seed oil.


TEALEAVES’ and Pantone Color Institute’s’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.





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