Fuzzy Peach
BAKING WITH TEA
Fuzzy Peach
We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists in using Pantone Color of the Year 2024 PANTONE 13-1023 Peach Fuzz tea blend as their muse in creating an expert infusion. The color's potential inspired a masterful exploration of blending the borders of culinary and design.
This hand-picked white tea with notes of peach is the perfect conduit for connection, a comforting embrace symbolizing the warmth of the Pantone Color of the Year 2024.
Fuzzy Peach
Servings: 1
Keywords: Pastry, Dessert, Sweet, Pantone, Peach Fuzz
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hours 0 mins
Ingredients
Vanilla Peach Jam
- 250 g. Peaches (frozen or fresh)
- 100 g. Sugar (1)
- 7 g. Lemon Juice
- ¼ tsp. Pectin
- 25 g. Sugar (2)
Peach Tea Panna Cotta
- 475 g. Mascarpone
- 200 g. Cream (1)
- 200 g. Sugar
- 10 g. Pantone Color of the Year 2024 Peach Fuzz white tea
- 475 g. Cream (2)
- 10 g. Vanilla Extract
- 18 g. Gelatin
Instructions
Vanilla Peach Jam
- Cook the peaches, sugar and lemon juice for 5 minutes or until soft.
- In a small bowl, mix the sugar and pectin together.
- Add sugar and pectin mixture into the peaches.
- Cook for another 2 minutes, then blend until jam consistency.
- Cool down and pipe into molds then freeze overnight.
Peach Tea Panna Cotta
- Let the gelatin sit in cold water to bloom for 3-5 minutes, set aside.
- Boil cream (1) , mascarpone and sugar together while whisking continuously. Remove from the heat and add Peach Fuzz tea and bloomed gelatin to steep for 10 minutes.
- With a stand mixer or hand mixer, whip the cream (2) and vanilla extract to soft peaks.
- Using a whisk, fold the cream into the mascarpone and tea mixture until smooth.
- Fill your desired molds with the mixture and insert your frozen peach jam inside.
- Freeze overnight to unmold.
Notes
Crafted at The Dorian Hotel
Tea in Recipe
loose leaf tea | White
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