Cooking With Tea

Palate Jolt Entree

COOKING WITH TEA

Palate Jolt

The #PaletteForYourPalate Tea Entrée Palate Jolt is Tealeaves ICON and Executive Chef Antonio Cardoso’s creation, inspired by TEALEAVES Energy + Pantone 716C + Mood: Invigorated.

Notes from Antonio Cardoso, Executive Chef at Conrad New York:

“The earthy flavors of beautiful carrots and vanilla butternut squash purée grounds the dish.”

[[ recipeID=recipe-7kqhr8ipl, title=Palate Jolt ]]

Tea in Recipe

Herbal TEA

Tea in Recipe

Green Tea

n/a

Enjoy These Blends

Lavender Earl Grey

Loose Leaf Tea | Black

From $13 CAD to $99 CAD

Organic Earl Grey with Lavender

Signature Teabags | Black

From $20 CAD to $55 CAD

Organic Pear Tree

Loose Leaf Tea | Green

From $13 CAD to $92 CAD

Pantone Color Of The Year 2020 ‚Äì Herbal Tea from TEALEAVES

Pantone Color of the Year 2020 Classic Blue

Loose Leaf Tea | Herbal

From $13 CAD to $39 CAD

Organic Peppermint

Signature Teabags | Herbal

From $20 CAD to $55 CAD

Organic Vanilla Rooibos

Loose Leaf Tea | Rooibos

From $13 CAD to $83 CAD

PANTONE Collection Tea Sampler - PANTONE Tea Set from TEALEAVES

Citrus Earl Grey

Loose Leaf Tea | Black

From $36 CAD to $99 CAD

Pantone Collection Gift Box

Signature Teabags | Assorted

$61 CAD

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994

Palate Jolt

“The taste of mint, bergamot and grape in the Energy blend is concentrated as the light foam atop pan-roasted scallops. Then the earthy flavors of beautiful carrots and vanilla butternut squash purée grounds the dish.” - Antonio Cardoso, Executive Chef at Conrad New York

Servings: 1

Keywords: Savory, Pantone, Main Course

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

Palate Jolt Entrée

1 Tbsp. Unsalted Butter
1 Tbsp. Key Lime Clouds (see recipe below)
1 Tsp. Crispy Pancetta, Finely Chopped
1 Tsp. Vincotto or Balsamic Glaze
2 Thumbelina Carrots
3 Large Dry U8 Scallops - U8 Scallop Size: 8 Scallops/Pound
6 Fresh Garbanzo Beans, Peeled
Vanilla Butternut Squash Purée (see recipe below)
Garnish Edible Flower Petals
Garnish Popcorn Shoots
Garnish Micro Cilantro

TEALEAVES Organic Long Life Green Tea Syrup

9 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
550 Grams Water
550 Grams Sugar
50 Grams Corn Syrup

Vanilla Butternut Squash Purée

1 Tbsp. Unsalted Butter
½ Medium White Onion, Diced
½ Vanilla Bean Pod
2 Cups Fresh Orange Juice
1 Medium Butternut Squash, Peeled & Finely Cubed

Key Lime Clouds

3 Cups Water
2 TEALEAVES Energy Whole Leaf Pyramid Teabags
½ Cup Egg Whites
4 Tbsp. Yuzu Juice
Zest of Lime
¼ Cup Heavy Cream

Instructions

Palate Jolt Entrée

In a high heated pan, add oil and sear scallops until golden brown.
In separate pan, add butter and sauté carrots and fresh garbanzo beans.
Place a spoonful of Vanilla Butternut Squash Purée in the center of plate and delicately arrange key lime cloud.
Alternate the scallops, carrots and garbanzo beans.
Decorate with edible flower petals, popcorn shoots, micro cilantro and crispy pancetta.
Drizzle small dots of Vincotto or Balsamic Glaze around plate and serve immediately.
Enjoy!

TEALEAVES Organic Long Life Green Tea Syrup

In a medium saucepan, bring water, sugar and corn syrup to a boil.
Remove from stove.
Add 12 bags of TEALEAVES Organic Long Life Tea to the hot liquid and let cool.
Pour liquid in a container and place in a refrigerator until needed.

Vanilla Butternut Squash Purée

Add 1 Tbsp. butter to sauce pan.
Add onions and vanilla pod and butternut squash to pan and cover with fresh orange juice.
Season with salt and let simmer until squash is soft.
Purée butternut squash in food processor and set aside.

Key Lime Clouds

In a deep pan, add water and 2 TEALEAVES Energy Whole Leaf Pyramid Teabags and simmer on low for 5 minutes to infuse.
Remove teabags.
In separate bowl, whip the egg white until solid firm.
Incorporate the yuzu juice, lime zest and cream.
Place mixture in disposable piping bag, slowly pipe mixture in a tubular shape into the infused water.
Let the clouds cook in simmering liquid until firm and set aside.

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.