Culinary

Peaches "n" Cream

BAKING WITH TEA

Peaches "n" Cream

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, the Pelican Hill Resort Culinary Team masterfully crafted the "Peaches 'n' Cream" dessert, an expert infusion for a delightful culinary experience.

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.

[[ recipeID=recipe-8lrdlvui5, title=Peaches "n" Cream ]]

Tea in Recipe

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Established 1994

Ingredients

Instructions

Ingredients

ALMOND JOCONDE

180 g. Powdered Sugar
180 g. Almond Flour
48 g. All Purpose Flour
18 g. Unsalted Butter, melted
250 g. Eggs
325 g. Eggs Whites
80 g. Granulated Sugar

PEACH COMPOTE

270 g. Peach Puree
15 g. Pantone Color of the Year 2024 Peach Fuzz tea leaves
30 g. Granulated Sugar
5 g. NH Pectin
75 g. Diced Peaches
15 g. Grand Marnier Liqueur

WHITE CHOCOLATE MOUSSE

412 g. Pastry Cream
363 g. Valrhona Opalys
145 g. Peach Puree
847 g. Whipped Cream
170 g. Gelatin

PASTRY CREAM

275 g. Milk
1 each Eggs
55 g. Granulated Sugar
20 g. Elsay
12 g. Cornstarch

PINE NUT DUST

300 g. Butter, cold, diced
300 g. Raw Sugar
210 g. Cake Flour
300 g. Pine Nuts
90 g. Feuilletine

PAVLOVA

120 g. Egg Whites
240 g. Granulated Sugar
½ tsp. Vanilla Extract
1 tsp. White Vinegar

Instructions

ALMOND JOCONDE

Beat together powdered sugar, flours, and eggs until smooth consistency. Stream in melted butter. Make a soft peak meringue with egg whites and granulated sugar. Fold into batter. Spread evenly onto a sheet pan. Bake 375 F for 8 minutes.

PEACH COMPOTE

Steep tea leaves in peach puree and strain. Combine all ingredients and bring to a boil.

WHITE CHOCOLATE MOUSSE

Melt Opalys chocolate over bain-marie. Melt gelatin with peach puree. Whisk pureed gelatin mix into pastry cream until smooth no lumps. Pour into melted chocolate. Fold in whipped cream.

PASTRY CREAM

Sift elsay and cornstarch together, set aside. Bring milk to full boil. Whisk together eggs, sugar, elsay, cornstarch. Temper hot milk into egg mixture and return to the pot. Whisk briskly until combined and form custard paste.

PINE NUT DUST

Pulse together in robo coupe cold butter, raw sugar, cake flour. Fold in pine nuts and feuilletine. Spread onto sheet pan. Bake at 300F. Toss crumble every 10 minutes for total baking time of 30 minutes.

PAVLOVA

Make meringue by whisking egg whites and incorporating sugar slowly until a stiff peak forms. Add vanilla extract and white vinegar. Using a piping tip and piping bag, pipe the desired shape. Sprinkle with chopped sliced almonds. Bake at 320F for 15-20 minutes until the outer crust dries and the marshmallow texture inside.

Notes

By The Resort at Pelican Hill