Cooking With Tea

Glacial Atmosphere

The #PaletteForYourPalate Tea Dessert Glacial Atmosphere is TEALEAVES ICON and Executive Chef Olivier Belliard’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

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

1 White Chocolate Sphere (see recipe below)
6 g. Glacial Peppermint Bark (see recipe below)
25 g. Blueberries
15 g. Raspberries
25 g. Blackberries
¹/₂ g. Lemon Zest
1 Blueberry Sponge Cake (see recipe below)
Fresh Mint Leaves
Gold Leaf
Warm Chocolate Peppermint Sauce (see recipe below)

STEPS

Start by filling half of one of the white chocolate spheres with 15 g. of blueberries and 10 g. of blackberries.
Break the glacial peppermint bark into pieces and add it with berries.
With a microplane, add lemon zest.
Using warm water to seal, gently slide the half sphere on top.
Quickly polish sphere and keep in freezer.
On the dessert plate, break the sponge cake and place into beautifully displayed pieces.
Add some berries and gold leaves on the berries and a few small mint leaves on the plate.
Place frozen sphere carefully.
When the dish is ready to serve, add warm chocolate peppermint sauce into a creamer and gently pour sauce over the sphere.
The sphere will begin to melt to reveal the berries inside.
Enjoy!

White Chocolate Sphere

INGREDIENTS

100 g. White Chocolate
8 g. Blueberry Purée

STEPS

Melt 100 g. of white chocolate in bain marie (hot water bath).
Incorporate blueberry purée into melted chocolate.
Temper the chocolate around spherical mold to create half sphere chocolate sphere.
Select fresh berries, place in freezer and set aside for later.

Glacial Peppermint Bark

INGREDIENTS

100 g. White Chocolate
50 g. Pre-Broken Pieces of Peppermint Candy

STEPS

Temper the white chocolate and incorporate pre-broken pieces of the peppermint candy.
Store bark in freezer.

Blueberry Sponge Cake

INGREDIENTS

50 g. Blueberry Purée
70 g. Almond Paste
4 Large Egg Whites
3 Large Egg Yolks
80 g. Sugar
40 g. All Purpose Flour

STEPS

Mix blueberry purée with egg whites, egg yolks, sugar and flour until a smooth dough is obtained.
Pass through the sieve and pour into an ISI Gourmet Whip canister.
Charge it with 4 N2O charges and shake after each charge.
Let the canister rest in fridge for at least 2-4 hours.
Prepare paper cup by cutting 3 small slits on base of the cup using scissors (this will allow the vapor to escape).
Spray cup with light coat of nonstick spray to make it easier to release delicate sponge cake once cooked.
Fill about ¹/₃ of the paper cup with blueberry foam (foam will expand significantly when cooked so do not overfill).
Place filled cup in microwave and cook for 40 seconds at maximum power.
Remove from microwave and let it cool at room temperature.
With help of a small spatula, carefully release sponge cake from paper cup.
Flip the cup and tap top to release sponge cake.

Warm Chocolate Peppermint Sauce

INGREDIENTS

150 g. White Chocolate
60 g. Heavy Cream
3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags

STEPS

Infuse 3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags into liquid cream.
Melt white chocolate in a separate bain marie.
Once both components are ready, mix together (consistency should be a thick running sauce).
Set aside for the moment in the bain marie.

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.