The Relax Island

The #PaletteForYourPalate Tea Dessert The Relax Island is Pastry Chef Tova du Plessis’ creation, inspired by TEALEAVES Relax + Pantone 7459C + Mood: Peaceful.

Notes from Tova du Plessis, Pastry Chef at The Rittenhouse Philadelphia:

“I did a play on a floating island by poaching a meringue and creating a fresh berry consommé with the Relax blend.”

“I did a play on a floating island by poaching a meringue and creating a fresh berry consommé with the Relax blend. I decided to also make a lychee rose sorbet with candied violet, alongside a sand of caramelized white chocolate.”

Relax Island Dessert

  • TEALEAVES Relax & Mixed Berry Consommé (see recipe below) 
  • Poached Meringue (see recipe below)
  • White Chocolate 'Sand' (see recipe below)
  • Lychee Rose Sorbet (see recipe below)
  1. Place freshly poached meringue in a bowl.

  2. Sprinkle white chocolate ‘sand’ around the meringue.

  3. Cut fresh berries.

  4. Toss berries in sugar and lime juice.

  5. Arrange berries, fresh flowers and candied violet in bowl.

  6. Scoop lychee sorbet.

  7. Pour consommé into the bowl at the table.

  8. Enjoy!

TEALEAVES Relax and Mixed Berry Consummé

  • 2 Pints Mixed Berries
  • 50 g. Sugar
  • 1 cup Water
  • 2 tsp. TEALEAVES Relax Whole Leaf Pyramid Teabags
  • 1 tsp. Ginger
  • 1 tsp. Dried Hibiscus Flowers
  1. Place berries and sugar in a bowl over a double boiler.

  2. Cover bowl with plastic wrap.

  3. Allow to simmer for 1 hour, or until the berries have released all their juice.

  4. Pour into a strainer with cheesecloth and allow to hang to collect liquid.

  5. Steep contents of TEALEAVES Relax Whole Leaf Pyramid Teabags with ginger and hibiscus in water for 5 minutes.

  6. Strain and add tea to berry consommé.

Poached Meringue

  • 100 g. Egg Whites
  • 140 g. Sugar
  • 1 Vanilla Pod, Scraped
  1. Place egg whites, sugar and vanilla seeds in the bowl of an electric mixer.

  2. Place over a pot of boiling water and whisk until mixture is hot and sugar is dissolved.

  3. Place bowl in mixer with the whip attachment and whip on high until shiny and stiff.

  4. Deposit into molds or quenelle into a pan and place in a steam oven for 8-10 minutes at 185 ºF.

White Chocolate Sand

  • 200 g. White Chocolate
  • 50 g. Dry Milk Powder
  1. Lay white chocolate on a Silpat on a sheet pan.

  2. Place in 300 ºF oven and stir every 5-10 minutes until chocolate has turned a caramel color and started to appear crumbly.

  3. Cool chocolate.

  4. Process carefully in a food processor until chocolate resembles a fine sand.

  5. Sift in a coarse mesh sifter to gather fine crumbs.

  6. Toast milk powder in 350 ºF oven until caramel color.

  7. Combine with the chocolate crumbs.

Lychee Rose Sorbet

  • 1100 g. Lychee Purée
  • 150 g. Glucose Powder
  • 121/2 g. Sorbet Stabilizer
  • 50 g. Invert Sugar
  • 300 g. Sugar
  • 880 g. Water
  • 15 g. Rose Water
  1. Heat lychee purée and water in large pot.

  2. Whisk in sugars once liquid is hot.

  3. Whisk in stabilizer and bring mixture to 192 ºF.

  4. Add rose water.

  5. Cool.

  6. Spin in ice cream machine.

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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