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Article: Celebration of Summer Entree

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Celebration of Summer Entree
Culinary

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.

THE TEA MOOD
IMAGINATIVE

Organic Vanilla Rooibos, with its high vitamin, mineral and antioxidant content, restores the body and inspires the senses to soar.

THE MUSE
PHOENIX

Both Phoenix and the rooibos plant rise from earth to sun, evoking renewal.

THE COLOR
PANTONE 714 C

“A welcoming shade that embraces, this happy and friendly orange is good natured in spirit and delicious in its appeal.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“How can I make something creative and dynamic? What it came down to was the Organic Vanilla Rooibos jelly, the varying textures, the range of flavors, the gradient of orange. These elements fuse together to spark an imaginative mood.”

— Shaun Hergatt, Owner & Executive Chef at Juni

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

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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.”

- Executive Chef Shaun Hergatt

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

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

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

Orange Fluid Gel

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

Saffron-Vanilla Rooibos Gelée

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

Tomato-Nasturtium Flower Soup

  1. Cut tomatoes in half (lengthwise) and place with the skin side down on oven pan.
  2. Season with salt, sugar, garlic, thyme, and olive oil.
  3. 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).
  4. Remove from oil and allow to cool.
  5. Combine 1500 grams of roasted tomatoes, salt, sugar, and xanthan in blender and purée till smooth.
  6. Pass through strainer and transfer to a large mixing bowl over ice.
  7. With hand blender, emulsify olive oil, tomato juice, sherry vinegar and nasturtium flowers.
  8. Adjust seasoning to taste.

Notes

TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate 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 Tea Recipes and Palette For Your Palate.