Seeing Scarlet

“I thought notes of vanilla bean would pair nicely with the sweet palate of Organic Imperial Oolong. Then I used pomegranate juice when poaching the Asian pear, producing a rich ruby color and a tartness to complement the tea.”

• TEALEAVES Organic Imperial Oolong Milky Panna Cotta (see recipe below)
• Pomegranate Asian Poached Pear (see recipe below) 
• Raspberry Sorbet (see recipe below)
• Orange Lace Cookies (see recipe below)

1. Slice ½ of an Asian Pear and arrange on plate.

2. Unmold panna cotta and arrange on plate with pear.

3. Garnish with a scoop of raspberry sorbet, orange lace cookie, pomegranate seeds (optional), mint (optional).

4. Enjoy!

• 100 g. Milk
• 100 g. Cream
• 40 g. Sugar
• 1 Vanilla Bean, Split with Seeds Scraped 
• 2 Gelatin, Soaked in Water
• 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabag

1. In small pot heat milk, cream, sugar and split vanilla bean with seeds.

2. Bring to a simmer.

3. Place 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags into milk/sugar mixture, let it steep for 15 minutes.

4. Once steeped remove tea bags.

5. Remove from heat.

6. Stir in bloomed gelatin sheets.

7. Let cool slightly and pour into 4 small shallow bowls.

8. Refrigerate until set.

• 2 Asian Pears, Peeled and Cored
• 400 mL. Pomegranate Juice

1. Place all ingredients except for pears into a pot, bring to a simmer.

2. Place pears in pot and poach in syrup mixture for 30 to 40 minutes until tender but still crisp.

3. Place pears into a glass bowl, cover with syrup and chill.

• 1L TEALEAVES Organic Imperial Oolong Simple Syrup (see recipe below)
• 1 Zest of Orange
• 1 Cinnamon Stick
• 10 Peppercorns
• 10 Dried Cherries

• 250 g. Raspberry Purée
• 110 g. Sugar
• 30 g. Glucose
• 110 g. Water

1. Combine all ingredients.

2. Churn in ice-cream machine (follow manufacturer's instructions).

• 113 g. Sugar
• 43 g. Flour
• 113 g. Orange Juice
• 57 oz. Butter, Melted
• ¹/₂ Zest of Orange

1. Combine flour and sugar, sift.

2. Combine orange juice and zest, stir into dry ingredients, whisk until smooth.

3. Pour butter over above mixture, whisk until smooth.

4. Refrigerate a minimum of 2 hours or overnight.

5. Pipe small rounds the size of a dime onto silpat lined baking sheet.

6. Bake at 350 ºF for 10 minutes or until light golden brown.

• 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabag
• ¹/₂L Water
• 450 g. Sugar

1. Combine sugar and water in a pot.

2. Bring to a simmer, turn off heat.

3. Add TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags and steep for 15 minutes.