Cooking With Tea
Fall Awakening
Notes from Bruno Feldeisen, Executive Pastry Chef at Four Seasons Hotel Vancouver:
“We have to steep Organic Long Life Green perfectly, to be sure that we extract enough flavor for the tea sorbet. To add texture, we create a quinoa crumble. Then we roast a pear in the oven, sweetened by some honey and sugar.”
Fall Awakening
INGREDIENTS
- TEALEAVES Organic Long Life Green Tea Syrup Roasted Pear (See Recipe Below)
- TEALEAVES Organic Long Life Green Tea Sorbet (See Recipe Below)
- Red Qunioa, Honey & Pumpkin Seed Crumble (See Recipe Below)
STEPS
- Scoop a generous amount of sorbet into a bowl.
- Add some TEALEAVES Organic Long Life Tea Syrup on top and top with a large amount of crumble.
- Spoon syrup around the edge of the dish.
- Enjoy!
TEALEAVES Organic Long Life Green Tea Syrup
INGREDIENTS
-
9 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
-
550 Grams Water
-
550 Grams Sugar
-
50 Grams Corn Syrup
STEPS
- In a medium saucepan, bring water, sugar and corn syrup to a boil.
- Remove from stove.
- Add 12 bags of TEALEAVES Organic Long Life Tea to the hot liquid and let cool.
- Pour liquid in a container and place in a refrigerator until needed.
Roasted Pear & TEALEAVES Organic Long Life Green Sorbet
INGREDIENTS
- 12 Overripe Anjou Pears
-
500 Grams TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
STEPS
- Pre-heat the oven to 370 ºF.
- Peel, core and cut pears in half.
- Place pears face down on a parchment lined baking tray.
- Cover the tray with aluminum foil and place in oven.
- Bake for 25 minutes.
- Remove tray from oven and allow to completely cool.
- Place pears in a tall blender.
- Add Organic Long Life Green Tea Syrup.
- Blend at high speed until smooth.
- Transfer into an ice cream maker and proceed according to manufacturer instruction.
Red Quinoa, Honey & Pumpkin Seed Crumble
INGREDIENTS
-
1 Cup Cooked Red Quinoa
-
1 Cup Pumpkin Seeds
-
0.5 Cups Honey Powder
-
4 Cups Canola Oil
STEPS
- Pre-heat the oven to 370 ºF.
- Once oil is heated, fry the cooked quinoa for about 1 minute and remove using a fine mesh strainer.
- Do the same with pumpkin seeds.
- Place fried quinoa and pumpkin seeds on a tray lined with paper towel to absorb excess oil.
- Once cold, place both the fried red quinoa, pumpkin seeds and honey powder in a tall blender and ground at medium speed for about 15 seconds.
- Set aside until needed.
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.