Cooking With Tea
Glacial Atmosphere
Notes from Olivier Belliard, Executive Chef at The St. Regis San Francisco:
“The freshness of the mint, paired with the frozen berries, creates a double impact and perception of a glacial flavor.”
Glacial Atmosphere Dessert
INGREDIENTS
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1 White Chocolate Sphere (see recipe below)
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25 g. Blueberries
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15 g. Raspberries
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25 g. Blackberries
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1/2 g. Lemon Zest
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1 Blueberry Sponge Cake (see recipe below)
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Fresh Mint Leaves
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Gold Leaf
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Warm Chocolate Peppermint Sauce (see recipe below)
STEPS
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Start by filling half of one of the white chocolate spheres with 15 g. of blueberries and 10 g. of blackberries.
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Break the glacial peppermint bark into pieces and add it with berries.
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With a microplane, add lemon zest.
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Using warm water to seal, gently slide the half sphere on top.
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Quickly polish sphere and keep in freezer.
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On the dessert plate, break the sponge cake and place into beautifully displayed pieces.
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Add some berries and gold leaves on the berries and a few small mint leaves on the plate.
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Place frozen sphere carefully.
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When the dish is ready to serve, add warm chocolate peppermint sauce into a creamer and gently pour sauce over the sphere.
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The sphere will begin to melt to reveal the berries inside.
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Enjoy!
White Chocolate Sphere
INGREDIENTS
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100 g. White Chocolate
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8 g. Blueberry Purée
STEPS
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Melt 100 g. of white chocolate in bain marie (hot water bath).
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Incorporate blueberry purée into melted chocolate.
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Temper the chocolate around spherical mold to create half sphere chocolate sphere.
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Select fresh berries, place in freezer and set aside for later.
Glacial Peppermint Bark
INGREDIENTS
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100 g. White Chocolate
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50 g. Pre-Broken Pieces of Peppermint Candy
STEPS
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Temper the white chocolate and incorporate pre-broken pieces of the peppermint candy.
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Store bark in freezer.
Blueberry Sponge Cake
INGREDIENTS
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50 g. Blueberry Purée
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70 g. Almond Paste
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4 Large Egg Whites
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3 Large Egg Yolks
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80 g. Sugar
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40 g. All Purpose Flour
STEPS
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Mix blueberry purée with egg whites, egg yolks, sugar and flour until a smooth dough is obtained.
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Pass through the sieve and pour into an ISI Gourmet Whip canister.
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Charge it with 4 N2O charges and shake after each charge.
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Let the canister rest in fridge for at least 2-4 hours.
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Prepare paper cup by cutting 3 small slits on base of the cup using scissors (this will allow the vapor to escape).
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Spray cup with light coat of nonstick spray to make it easier to release delicate sponge cake once cooked.
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Fill about 1/3 of the paper cup with blueberry foam (foam will expand significantly when cooked so do not overfill).
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Place filled cup in microwave and cook for 40 seconds at maximum power.
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Remove from microwave and let it cool at room temperature.
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With help of a small spatula, carefully release sponge cake from paper cup.
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Flip the cup and tap top to release sponge cake.
Warm Chocolate Peppermint Sauce
INGREDIENTS
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150 g. White Chocolate
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60 g. Heavy Cream
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3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags
STEPS
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Infuse 3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags into liquid cream.
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Melt white chocolate in a separate bain marie.
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Once both components are ready, mix together (consistency should be a thick running sauce).
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Set aside for the moment in the bain marie.
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