
Relax Island
COOKING WITH TEA
The Relax Island
THE TEA MOOD
PEACEFUL
Calming thoughts usher in hidden wisdom. Relax is enjoyed as a path to this peace, or as a gentle sleep aid.
THE MUSE
OWL
With their keen sense of sight in darkness, owls provide the perfect guide to a relaxed state.
THE COLOR
PANTONE 7459 C
“Eternal and enduring, this dependable and consoling blue brings a serene tranquility.”
LAURIE PRESSMAN
Vice President | Pantone Color Institute™
Chef's Notes:
Blending Tea + Color + Mood
“The color is like the ocean. So I went from there. The chocolate decorations are the waves, the caramelized white chocolate dust is the sand. I wanted to evoke that serene sensation of lying on a deserted island.”
— Tova du Plessis, Pastry Chef at The Rittenhouse Philadelphia
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.”
- Pastry Chef Tova du Plessis
Servings: 1
Keywords: Pantone, Dessert
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins

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 Palette For Your Palate 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 Tea Recipes and Palette For Your Palate.