Cooking With Tea

Le Chai Dessert

COOKING WITH TEA

Le Chai

The #PaletteForYourPalate Tea Dessert Le Chai is Pastry Chef Mina Pizarro’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.

Notes from Mina Pizarro, Pastry Chef at Juni:

“Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.”

[[ recipeID=recipe-8kqhre4yu, title=Le Chai ]]

Tea in Recipe

BLACK TEA

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Established 1994

Le Chai

“We have a chai ganache and a chai dentelle, so I created a lychee sorbet and lime posset to balance the aromatic spices. Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.” - Mina Pizarro, Pastry Chef at Juni

Servings: 1

Keywords: Pantone, Dessert

Prep Time: 1 hours 0 mins
Cook Time: 0 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Le Chai Dessert

Vanilla Crémeux (see recipe below)
TEALEAVES Monsoon Chai Ganache (see recipe below)
Lime Posset (see recipe below)
Pistachio Crumble
Lychee Sorbet (see recipe below)
Basil Oil
TEALEAVES Monsoon Chai Dentelle (see recipe below)
Pink Peppercorns

Vanilla Crémeux

2 ½ Bloomed Gelatin
100 Grams Egg Yolks
225 Grams Heavy Cream
350 Grams White Chocolate
350 Grams Whipped Cream
½ Vanilla Bean, Scraped

TEALEAVES Monsoon Chai Ganache

10 TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
250 Grams Heavy Cream
25 Grams Glucose Syrup
200 Grams White Chocolate

Lime Posset

300 Grams Heavy Cream
60 Grams Sugar
Zest of Lime
2 Bloomed Gelatin
40 Grams Buttermilk
60 Grams Lime Juice
1 Gram Lactic Acid
¼ Tsp. Salt

Lychee Sorbet

2 Cans Lychee with Juice
135 Grams Lime Juice
18 Grams Simple Syrup (see recipe below)

TEALEAVES Monsoon Chai Dentelle

60 Grams TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags
500 Grams Milk
60 Grams Chai Milk
150 Grams Butter
200 Grams Sugar
65 Grams Corn Syrup
25 Grams Black Cocoa

Simple Syrup

½ Cup Water
½ Cup Sugar

Instructions

Le Chai Dessert

Arrange vanilla crémeux, ganache, and lime posset on a dessert plate.
Place TEALEAVES Monsoon Chai Dentelle on the plate.
Scoop out Lychee sorbet and place gently on top of dentelle.
Drizzle basil oil, sprinkle with pistachio crumble and grind some pink peppercorn on top.
Enjoy!

Vanilla Crémeux

Heat heavy cream and vanilla scraping in a pot.
Temper yolk and heat to 80 ºC.
Add bloomed gelatin and strain over melted white chocolate.
Stir mixture to emulsify.
Fold in whipped cream (soft).

TEALEAVES Monsoon Chai Ganache

Heat TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in a saucepan.
Allow the aroma to come through and deglaze with heavy cream.
Allow to steep and strain over melted white chocolate and glucose syrup.
Stir mixture to emulsify.

Lime Posset

Bring heavy cream, sugar and zest to a boil.
Add gelatin and strain over buttermilk, lime juice and lactic acid mixture.
Season with salt.
Refrigerate.

Lychee Sorbet

Blend all ingredients.
Transfer into an ice cream machine and proceed according to the manufacturer’s instructions.

TEALEAVES Monsoon Chai Dentelle

Steep TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in warm milk.
Strain and reserve for use.
Combine all ingredients except cocoa powder in pan.
Cook mixture to 118 ºC.
Whisk in cocoa powder and reserve to cool.
Spread thin and bake at 400ºF for 2 minutes.
Pull and shape.

Simple Syrup

Combine water and sugar in saucepan over medium heat.
Stir continuously until sugar is fully dissolved.
Remove from heat and let cool.

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.