Cooking With Tea

Relax Island

COOKING WITH TEA

The Relax Island

The #PaletteForYourPalate Tea Dessert The Relax Island is Pastry Chef Tova du Plessis’ creation, inspired by TEALEAVES Relax + Pantone 7459C + Mood: Peaceful.

Notes from Tova du Plessis, Pastry Chef at The Rittenhouse Philadelphia:

“I did a play on a floating island by poaching a meringue and creating a fresh berry consommé with the Relax blend.”

[[ recipeID=recipe-8kqhregrz, title=The Relax Island ]]

Tea in Recipe

Herbal TEA

Featured Products

TEAWARE

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

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

The Relax Island

“I did a play on a floating island by poaching a meringue and creating a fresh berry consommé with the Relax blend. I decided to also make a lychee rose sorbet with candied violet, alongside a sand of caramelized white chocolate.” - Tova du Plessis, Pastry Chef at The Rittenhouse Philadelphia

Servings: 1

Keywords: Pantone, Dessert

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

Relax Island Dessert

TEALEAVES Relax & Mixed Berry Consommé (see recipe below)
Poached Meringue (see recipe below)
White Chocolate 'Sand' (see recipe below)
Lychee Rose Sorbet (see recipe below)

TEALEAVES Relax and Mixed Berry Consummé

2 Pints Mixed Berries
50 Grams Sugar
1 Cup Water
2 Tsp. TEALEAVES Relax Whole Leaf Pyramid Teabags
1 Tsp. Ginger
1 Tsp. Dried Hibiscus Flowers

Poached Meringue

100 Grams Egg Whites
140 Grams Sugar
1 Vanilla Pod, Scraped

White Chocolate Sand

200 Grams White Chocolate
50 Grams Dry Milk Powder

Lychee Rose Sorbet

1100 Grams Lychee Purée
150 Grams Glucose Powder
12 ½ Grams Sorbet Stabilizer
50 Grams Invert Sugar
300 Grams Sugar
880 Grams Water
15 Grams Rose Water

Instructions

Relax Island Dessert

Place freshly poached meringue in a bowl.
Sprinkle white chocolate ‘sand’ around the meringue.
Cut fresh berries.
Toss berries in sugar and lime juice.
Arrange berries, fresh flowers and candied violet in bowl.
Scoop lychee sorbet.
Pour consommé into the bowl at the table.
Enjoy!

TEALEAVES Relax and Mixed Berry Consummé

Place berries and sugar in a bowl over a double boiler.
Cover bowl with plastic wrap.
Allow to simmer for 1 hour, or until the berries have released all their juice.
Pour into a strainer with cheesecloth and allow to hang to collect liquid.
Steep contents of TEALEAVES Relax Whole Leaf Pyramid Teabags with ginger and hibiscus in water for 5 minutes.
Strain and add tea to berry consommé.

Poached Meringue

Place egg whites, sugar and vanilla seeds in the bowl of an electric mixer.
Place over a pot of boiling water and whisk until mixture is hot and sugar is dissolved.
Place bowl in mixer with the whip attachment and whip on high until shiny and stiff.
Deposit into molds or quenelle into a pan and place in a steam oven for 8-10 minutes at 185 ºF.

White Chocolate Sand

Lay white chocolate on a Silpat on a sheet pan.
Place in 300 ºF oven and stir every 5-10 minutes until chocolate has turned a caramel color and started to appear crumbly.
Cool chocolate.
Process carefully in a food processor until chocolate resembles a fine sand.
Sift in a coarse mesh sifter to gather fine crumbs.
Toast milk powder in 350 ºF oven until caramel color.
Combine with the chocolate crumbs.

Lychee Rose Sorbet

Heat lychee purée and water in large pot.
Whisk in sugars once liquid is hot.
Whisk in stabilizer and bring mixture to 192 ºF.
Add rose water.
Cool.
Spin in ice cream machine.

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.