Cooking With Tea
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
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12 U10 Prawns, Peeled and Deveined
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1 tsp. Olive Oil
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1 Bamboo Skewers
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3 Diced Chamomile Jelly (see recipe below)
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4 Cups Mango Salad (see recipe below)
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1 Pinch Fresh Chamomile Blossoms
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To Taste Salt & Pepper
STEPS
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Thread 3 prawns onto each skewer.
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Season with salt & pepper.
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In large nonstick skillet, heat olive oil and add prawn skewers, cook for about 1 minute each side over moderate heat until opaque.
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Remove skewers and rest on paper towel.
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Place skewers in middle of each plate, drizzle some vinaigrette.
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Place the chamomile jelly and blossoms and the mango salad around the skewers.
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Enjoy!
Chamomile Jelly
INGREDIENTS
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4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags
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20 cl. Water
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1 Tbsp. Meyer Lemon Juice
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1 tsp. Honey
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1/4 tsp. Agar Powder
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2 Gelatin Leaves, Softened in Cold Water
STEPS
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Infuse 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags in 20 cl. of hot water.
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Strain and add lemon juice, softened gelatin leafs and agar.
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Pour into container and let set in refrigerator.
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Once set, dice into cubes.
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Will yield 12 diced cubes (3 needed for dish).
Mango Salad
INGREDIENTS
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1 Mango, Peeled and Sliced
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2 Oranges, Segmented
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4 Spring Onions, Finely Sliced
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3/10 Cucumber, Peeled, Seeded and Finely Sliced
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2 Tbsp. Mint, Roughly Chopped
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2 Tbsp. Coriander, Roughly Chopped
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2 Tbsp. Thai Basil, Roughly Chopped
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1 tsp. Sesame Seeds, Toasted
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1/4 Cups Chamomile Vinaigrette
Chamomile Vinaigrette
INGREDIENTS
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1 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabag
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1 cup Vegetable Stock
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1 Tbsp. Lime Juice
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15 g. Corn Flour
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10 cl. Grape Seed Oil
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To Taste Salt & Pepper
STEPS
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Infuse hot vegetable stock with one bag of TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags.
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Mix the corn flour with 1 Tbsp. of cold water and add to hot stock.
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Transfer to small saucepan and boil for 1 minute, cool down.
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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.
