Cooking With Tea

Celebration of Summer Entree

COOKING WITH TEA

Celebration of Summer

The #PaletteForYourPalate Tea Entrée Celebration of Summer is Tealeaves ICON and Executive Chef Shaun Hergatt’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

Notes from Shaun Hergatt, Owner & Executive Chef at Juni:

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body.”

[[ recipeID=recipe-8kqhrefod, title=Celebration of Summer ]]

Tea in Recipe

Herbal TEA

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Established 1994

Celebration of Summer

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body. We then gave it a touch of saffron, for a slight twist to the blend flavor profile.” - Shaun Hergatt, Owner & Executive Chef at Juni

Servings: 1

Keywords: Pantone, Savory, Entree

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

Celebration of Summer Entrée

1 Orange Fluid Gel (see recipe below)
5 Heirloom Cherry Tomatoes
15 Grams Saffron-Vanilla Rooibos Gelée (see recipe below)
65 Grams Tomato-Nasturtium Flower Soup (see recipe below)
2 Grams Marigold Flowers
2 Grams Orange Nasturtium Flowers
Zest of Orange

Orange Fluid Gel

250 Grams Orange Juice Concentrate
100 Grams Water
4 Grams Agar

Saffron-Vanilla Rooibos Gelée

1 L Water
4 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
1 Gram Saffron
5 Grams Salt
14 Grams Sugar
10 Gelatin Sheets, Silver Strength/160 Bloom

Tomato-Nasturtium Flower Soup

1 Kg. Roma Tomatoes
15 Grams Garlic, De-germed and Sliced Thin Lengthwise
¼ Gram Thyme Leaves
25 Grams Sugar
5 Grams Salt
250 mL. Olive Oil
450 Grams Tomato Juice
1 Gram Xanthan Gum
25 Grams Sherry Vinegar
10 Grams Salt
5 Grams Sugar
300 Grams Olive Oil
500 Grams Orange Nasturtium Flowers

Instructions

Celebration of Summer Entrée

Place a spoonful of Orange Fluid Gel in a large bowl.
Using tweezers, plate the heirloom cherry tomatoes beside the Orange Fluid Gel.
Add three spoonfuls of the Saffron-Vanilla Rooibos Gelée around the Orange Fluid Gel.
Pour the Tomato-Nasturtium Flower Soup below the heirloom tomatoes.
Garnish with Marigold Flowers, Nasturtium Flowers and orange zest.
Enjoy!

Orange Fluid Gel

Pass the orange juice through a fine chinois.
Bloom agar in water for 20 minutes.
Add purée to the agar mix.
Pass through a fine chinois.
Let cool.
In blender, blend until smooth.
Pass through a fine strainer.
Vacuum pack, to remove all bubbles.
Store cold.

Saffron-Vanilla Rooibos Gelée

Bring water, sugar and salt to a boil.
Remove from heat and add TEALEAVES Vanilla Rooibos Whole Leaf Pyramid Teabags and saffron.
Allow to steep for 7 minutes.
Strain through a fine chinois and stir in the bloomed gelatin sheets.
Set in container over night.
Remove gelée from the container and chop into small jewels.

Tomato-Nasturtium Flower Soup

Cut tomatoes in half (lengthwise) and place with the skin side down on oven pan.
Season with salt, sugar, garlic, thyme, and olive oil.
Place in oven at 210 ºF, on high fan for 2 hours, turning the tomatoes every 20 minutes until done (commercial kitchen convection oven settings: no humidity high fan).
Remove from oil and allow to cool.
Combine 1500 grams of roasted tomatoes, salt, sugar, and xanthan in blender and purée till smooth.
Pass through strainer and transfer to a large mixing bowl over ice.
With hand blender, emulsify olive oil, tomato juice, sherry vinegar and nasturtium flowers.
Adjust seasoning to taste.

Notes

TEALEAVES’ and Pantone Color Institute’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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Celebration of Summer Entree

COOKING WITH TEA

Celebration of Summer

The #PaletteForYourPalate Tea Entrée Celebration of Summer is Tealeaves ICON and Executive Chef Shaun Hergatt’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body.”

Tea in Recipe

Herbal TEA

Featured Products

TEAWARE

n/a

Enjoy These Blends

Lavender Earl Grey

Organic Earl Grey with Lavender

Organic Pear Tree

Pantone Color of the Year

Organic Peppermint

Organic Vanilla Rooibos

Pantone Collection Sampler

Citrus Earl Grey

Pantone Collection Gift Box

Celebration of Summer

Ingredients

Instructions

Ingredients

Celebration of Summer Entrée

Orange Fluid Gel

Saffron-Vanilla Rooibos Gelée

Tomato-Nasturtium Flower Soup

Instructions

Celebration of Summer Entrée

Orange Fluid Gel

Saffron-Vanilla Rooibos Gelée

Tomato-Nasturtium Flower Soup

Notes