Culinary

Juniper Berry and Nutcracker Tea Ice Cream Recipe

Name: Juniper Berry and Nutcracker Tea Ice Cream Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 Pastry
Ingredients: 0 Nutcracker Tea Crémeux; 0 Hazelnut Biscuit; 0 Bartlett Poached Pear; 0 Juniper Ice Cream; 0 Graham Crumbles with Nutcracker Tea Powder; 700 g. Hazelnut Powder; 200 g. Almond Powder; 900 g. Sugar; 1120 g. Eggs; 225 g. Flour; 450 g. Butter, melted; 1000 g. Sugar; 150 g. Water; 350 g. Hot Water, for deglazing; 1 Lemon; 10 Bartlett Pears, peeled and halved; 250 mL. Milk; 150 g. Sugar; 9 Egg Yolks; 1 Vanilla Bean, scraped; 25 g. Juniper Branch; 500 mL. Cream 35%; 9 Egg Yolks; 350 g. Sugar; 400 g. Butter; 12 g. Salt; 520 g. Flour; 43 g. Baking Powder; 10 g. TEALEAVES Nutcracker Loose Leaf Tea, crushed into a powder

COOKING WITH TEA

Juniper Berry and Nutcracker Tea Ice Cream

Roasted juniper is delicately balanced with a Nutcracker tea infused crémeux and crisp hazelnut cookies.

Slowly roasting the juniper to bring a flavor reminiscent of winter fires and hot chocolate, Executive Chef Joris Larigaldie carefully crafts each element of his dish to be subtle and precise.

[[ recipeID=recipe-7kqhr8l1m, title=Juniper Berry and Nutcracker Tea Ice Cream Recipe ]]

Tea in Recipe

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Juniper Berry and Nutcracker Tea Ice Cream Recipe

Notes from Joris Larigaldie, Executive Chef at Ripplecove Lakefront Hotel & Spa:

“We used a sous-vide to poach the pears in caramel instead of cooking them in the pan with sugar. Poaching them at 60 degrees for 20 minutes preserves the aroma of the pear and caramel, and creates a soft, melt-in-your mouth texture. The pears are a small detail on the plate, but every flavor is subtle and precise – these little details work together to create the best overall feeling on the plate. We worked with a forager to find and dehydrate fresh juniper berries along with its branches for a couple of days. With the branch and needles, it took a few days more than dehydrating the berries alone, as we wanted to get more of the oils out of the branches, as well, with a roasted flavor of the tree. The roasted branches gets closer to a vanilla flavor profile. We also wanted this roasted flavor to feel more like Christmas and winter – reminiscent of hot chocolate by a fire. It feels more like Canada. We let the juniper berries infuse for 12 hours in the ice cream to fully extract the flavor. If you infuse it for less time, you would need to use a higher temperature, resulting in a less precise and more bitter taste.”

Servings: 1 Pastry

Keywords: Chocolate, Ice Cream, Baked Goods, Dessert, Pastry, Cooking

Prep Time: 1 hours 0 mins
Cook Time: 45 mins
Total Time: 1 hours 45 mins

Ingredients

Instructions

Ingredients

Nutcracker Crémeux with Juniper Ice Cream

Nutcracker Tea Crémeux
Hazelnut Biscuit
Bartlett Poached Pear
Juniper Ice Cream
Graham Crumbles with Nutcracker Tea Powder

Hazelnut Biscuit

700 g. Hazelnut Powder
200 g. Almond Powder
900 g. Sugar
1120 g. Eggs
225 g. Flour
450 g. Butter, melted

Bartlett Poached Pear

1000 g. Sugar
150 g. Water
350 g. Hot Water, for deglazing
1 Lemon
10 Bartlett Pears, peeled and halved

Juniper Ice Cream

250 mL. Milk
150 g. Sugar
9 Egg Yolks
1 Vanilla Bean, scraped
25 g. Juniper Branch
500 mL. Cream 35%

Graham Crumbles with Nutcracker Tea Powder

9 Egg Yolks
350 g. Sugar
400 g. Butter
12 g. Salt
520 g. Flour
43 g. Baking Powder
10 g. TEALEAVES Nutcracker Loose Leaf Tea, crushed into a powder

Instructions

Hazelnut Biscuit

In a mixer, whisk the eggs with sugar until it obtains soft peaks.
Sieve the almond and hazelnut powder, and fold into the mix.
Add the melted butter, continuing to fold it into the mix.
Repeat with the sieved flour.
Lay the dough on a cooking sheet and cook at 350ºF for 8 minutes.

Bartlett Poached Pear

In a frying pan, cook the sugar with the 150 g. of water until it reaches a golden caramel color.
Add 350 grams of water to deglaze the pan.
Add the lemon juice to the mix, then set aside in the fridge to cool.
Peel, half and core the pears.
In a vacuum bag, place the halved pears with enough caramel to cover. Cook at 60ºC for 20 minutes. If not using a vacuum machine or sous-vide, poached them in a pan at a low temperature until the pears begins to softens.

Juniper Ice Cream

Bring the milk to a simmer,
Whisk together the egg yolks, scraped vanilla and sugar.
Add half the milk to the bowl and fold to obtain a homogeneous mix. Add the rest of the egg mixture to the milk.
Cook again until it becomes a custard-like texture - between 158ºF and 176ºF.
Add the juniper branches and let them infuse in the fridge for 12 hours.
Strain to discard the branches and add the cream.
Churn.

Graham Crumbles with Nutcracker Tea Powder

Beat the soft butter and sugar in a mixer.
At a low speed, add the egg yolks.
Let it whisk for a couple of minutes, then add the dry ingredients.
Cook at 350ºF for 6 to 8 minutes.
Let it cool to room temperature.
In a big bowl, breaks the biscuit into a crumble.

Notes

In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.

Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to https://www.tealeaves.com/pages/afternoon-tealeaves-nutcracker.

COOKING WITH TEA

Juniper Berry and Nutcracker Tea Ice Cream

Roasted juniper is delicately balanced with a Nutcracker tea infused crémeux and crisp hazelnut cookies.Slowly roasting the juniper to bring a flavor reminiscent of winter fires and hot chocolate, Executive Chef Joris Larigaldie carefully crafts each element of his dish to be subtle and precise.

Tea in Recipe

BLACK TEA

Featured Products

TEAWARE

n/a

Enjoy These Blends

Juniper Berry and Nutcracker Tea Ice Cream Recipe

Ingredients

Instructions

Ingredients

Nutcracker Crémeux with Juniper Ice Cream

Hazelnut Biscuit

Bartlett Poached Pear

Juniper Ice Cream

Graham Crumbles with Nutcracker Tea Powder

Instructions

Hazelnut Biscuit

Bartlett Poached Pear

Juniper Ice Cream

Graham Crumbles with Nutcracker Tea Powder

Notes

Roasted juniper is delicately balanced with a Nutcracker tea infused crémeux and crisp hazelnut cookies.

Slowly roasting the juniper to bring a flavor reminiscent of winter fires and hot chocolate, Executive Chef Joris Larigaldie carefully crafts each element of his dish to be subtle and precise.