Le Chai

The #PaletteForYourPalate Tea Dessert Le Chai is Pastry Chef Mina Pizarro’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.

Notes from Mina Pizarro, Pastry Chef at Juni:

“Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.”

“We have a chai ganache and a chai dentelle, so I created a lychee sorbet and lime posset to balance the aromatic spices. Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.”

Le Chai Dessert

  • Vanilla Crémeux (see recipe below)
  • TEALEAVES Monsoon Chai Ganache (see recipe below)
  • Lime Posset (see recipe below) 
  • Pistachio Crumble 
  • Lychee Sorbet (see recipe below)
  • Basil Oil
  • TEALEAVES Monsoon Chai Dentelle (see recipe below) 
  • Pink Peppercorns
  1. Arrange vanilla crémeux, ganache, and lime posset on a dessert plate.

  2. Place TEALEAVES Monsoon Chai Dentelle on the plate.

  3. Scoop out Lychee sorbet and place gently on top of dentelle.

  4. Drizzle basil oil, sprinkle with pistachio crumble and grind some pink peppercorn on top.

  5. Enjoy!

Vanilla Crémeux

  • 2 1/2 Bloomed Gelatin
  • 100 g. Egg Yolks
  • 225 g. Heavy Cream
  • 350 g. White Chocolate
  • 350 g. Whipped Cream 
  • 1/2 Vanilla Bean, Scraped
  1. Heat heavy cream and vanilla scraping in a pot.

  2. Temper yolk and heat to 80 ºC.

  3. Add bloomed gelatin and strain over melted white chocolate.

  4. Stir mixture to emulsify.

  5. Fold in whipped cream (soft).

TEALEAVES Monsoon Chai Ganache

  • 10 TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
  • 250 g. Heavy Cream
  • 25 g. Glucose Syrup
  • 200 g. White Chocolate
  1. Heat TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in a saucepan.

  2. Allow the aroma to come through and deglaze with heavy cream.

  3. Allow to steep and strain over melted white chocolate and glucose syrup.

  4. Stir mixture to emulsify.

Lime Posset

  • 300 g. Heavy Cream
  • 60 g. Sugar 
  • 1 Lime Zest 
  • 2 Bloomed Gelatin
  • 40 g. Buttermilk
  • 60 g. Lime Juice
  • 1 g. Lactic Acid
  • 1/4 tsp. Salt
  1. Bring heavy cream, sugar and zest to a boil.

  2. Add gelatin and strain over buttermilk, lime juice and lactic acid mixture.

  3. Season with salt.

  4. Refrigerate.

Lychee Sorbet

  • 2 Cans Lychee with Juice 
  • 135 g. Lime Juice 
  • 18 g. Simple Syrup (see recipe below)
  1. Blend all ingredients.

  2. Transfer into an ice cream machine and proceed according to the manufacturer’s instructions.

TEALEAVES Monsoon Chai Dentelle

  • 60 g. TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
  • 500 g. Milk
  • 60 g. Chai Milk
  • 150 g. Butter
  • 200 g. Sugar
  • 65 g. Corn Syrup
  • 25 g. Black Cocoa
  1. Steep TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in warm milk.

  2. Strain and reserve for use.

  3. Combine all ingredients except cocoa powder in pan.

  4. Cook mixture to 118 ºC.

  5. Whisk in cocoa powder and reserve to cool.

  6. Spread thin and bake at 400 ºF for 2 minutes.

  7. Pull and shape.

Simple Syrup

  • 1/2 cup Water
  • 1/2 cup Sugar
  1. Combine water and sugar in saucepan over medium heat.

  2. Stir continuously until sugar is fully dissolved.

  3. Remove from heat and let cool.

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.

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