Balancing Act
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
-
Thread 3 prawns onto each skewer.
-
Season with salt & pepper.
-
In large nonstick skillet, heat olive oil and add prawn skewers, cook for about 1 minute each side over moderate heat until opaque.
-
Remove skewers and rest on paper towel.
-
Place skewers in middle of each plate, drizzle some vinaigrette.
-
Place the chamomile jelly and blossoms and the mango salad around the skewers.
-
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
-
Infuse 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags in 20 cl. of hot water.
-
Strain and add lemon juice, softened gelatin leafs and agar.
-
Pour into container and let set in refrigerator.
-
Once set, dice into cubes.
-
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
-
Infuse hot vegetable stock with one bag of TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags.
-
Mix the corn flour with 1 Tbsp. of cold water and add to hot stock.
-
Transfer to small saucepan and boil for 1 minute, cool down.
-
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.