Breakfast on the Coast

“Once we decided to adapt to the blue, the flavors naturally followed. The choice of blueberry as a key ingredient was obvious; not only does it pair well with the Organic English Breakfast, it is also a natural, fresh ingredient.”

• TEALEAVES Organic English Breakfast Crème Anglaise (see recipe below)
• Sweet Pastry Crust (see recipe below)
• BC Blueberry Confit (see recipe below)
• TEALEAVES Organic English Breakfast Montée (see recipe below)
• Blueberries
• Orange Zest

1. Pour the crème anglaise into the tart shell and let it set.

2. Transfer the blueberry confit to the tart shell layered with the crème anglaise.

3. Pipe the the montée on the tart shell.

4. Decorate with chocolate décor, fresh local blueberry and some orange zest to balance the flavor.

5. Enjoy!

• 3 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags
• 150 g. Cream 35%
• 120 g. Yolks
• 120 g. Sugar
• 3 Cold Gelatin, Bloomed
• 150 g. Cacao Barry Zephir 34% Chocolate, White

1. Bring the cream to the boil in a saucepan.

2. Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags, infuse then cover for 1 hour.

3. Strain and add cream to obtain 250 g. total of liquid.

4. Whip egg yolks and sugar for 4-5 minutes to ribbon consistency.

5. Bring the cream back to a boil.

6. Pour over whipped egg and sugar mix, to temper.

7. Stir and pour back into saucepan, cooking the mix to 85 ºC.

8. Pour into the chocolate and bloomed gelatin to emulsify.

• 250 g. Fresh Blueberries
• 250 g. Blueberry Purée
• 50 g. Orange Juice
• 100 g. Sugar
• 12 g. Pectin NH
• 50 g. Blueberry Liqueur
• 100 g. Trimoline, Inverted Sugar

1. Bring the purée and orange juice to the boil in a saucepan.

2. Add sugar and pectin NH mix to the purée and boil for 30 seconds.

3. Add your blueberries, liqueur and stir, then finish by incorporating the trimoline.

4. Pour into a frame 1 cm thickness (same size as the tart shell).

5. Let it set.

• 1 TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabag
• 125 g. Whipping Cream 35 %
• 40 g. Sugar
• 125 g. Mascarpone
• 150 g. Cacao Barry Zephir 34% Chocolate, White
• 15 g. Blueberry Liqueur
• 250 g. Whipping Cream 35%

1. Bring the cream and sugar to the boil in a saucepan.

2. Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags and infuse covered for 1 hour.

3. Strain and add more cream to obtain 250 g. of liquid, in total.

4. Bring the cream back to a boil and pour over the chocolate and mascarpone and emulsify the ganache.

5. Add the other cream and blueberry liqueur and finish the emulsion with a hand blender.

6. Let rest overnight in fridge.

7. Whip to a hard peak.

8. When ready to use, put in a piping bag with rose tip.