Culinary

Glacial Atmosphere Dessert

COOKING WITH TEA

Glacial Atmosphere

The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

THE TEA MOOD

REFRESHED

Brisk and refreshing, these Organic Peppermint leaves provide a perfect match for a cool encounter.

THE MUSE

POLAR BEAR

The chill air of the polar bear's Arctic, blows crisp and cool.

THE COLOR

PANTONE 290 C

“Tender and soothing, with a subtle touch of warmth, this calm and quiet blue hue replenishes body and soul.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“The flavor of Organic Peppermint evoked a garden, seeing the sunrise while surrounded by fresh herbs and plants. A refreshing experience that I wished to translate into a dish, hence the spheric chocolate bowl that represents an icy blue sun.”

— Olivier Belliard, Executive Chef at St. Regis San Francisco

[[ recipeID=recipe-8kqhrehsn, title=Glacial Atmosphere ]]

Tea in Recipe

Featured Products

dcts

Profitez de ces mélanges

Earl Grey with Lavender Tea

Lavender Earl Grey Tea

Lavande Earl Grey

Thé en feuilles mobiles | Noir

À partir de $13 CAD

Earl Grey Lavender Tea

Organic Earl Grey with Lavender Tea

Earl Grey à la Lavande Biologique

Sachets de thé signature | Noir

À partir de $0 CAD

Green Tea with Pear

Organic Pear Tree Green Tea

Essence de Poire Biologique

Thé en feuilles mobiles | Vert

À partir de $13 CAD

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

Couleur Pantone de l'année 2020 Bleu classique

Couleur Pantone de l'année 2020 Bleu classique

Thé en feuilles mobiles | À base de plantes

À partir de $13 CAD

Organic Peppermint Tea

Organic Peppermint Tea Bags

Menthe poivrée biologique

Sachets de thé signature | À base de plantes

À partir de $20 CAD

Organic Vanilla Rooibos Loose Leaf Tea

Vanilla Rooibos Loose Leaf Tea

Rooibos Vanillé Biologique

Thé en feuilles mobiles | Rooïbos

À partir de $13 CAD

PANTONE Collection Tea Sampler - PANTONE Tea Set from TEALEAVES

PANTONE Collection Tea Sampler - PANTONE Tea Set from TEALEAVES

Échantillonneur de la collection Pantone

Sachets de thé signature | Assortiments

$19 CAD

Russian Earl Grey Tea

Earl Grey aux agrumes

Earl Grey aux agrumes

Thé en feuilles mobiles | Noir

À partir de $36 CAD

Coffret cadeau de la collection Pantone

Coffret cadeau de la collection Pantone

Coffret cadeau de la collection Pantone

Sachets de thé signature | Assorti

$61 CAD

Mélangeur de thé de luxe pour les chefs Michelin, les hôtels cinq étoiles et les amateurs de thé.

Créé en 1994

Glacial Atmosphere

“The freshness of the mint, paired with the frozen berries, creates a double impact and perception of a glacial flavor. This is intensified by the heat of the liquid sauce is drizzled on top.”

- Executive Chef Olivier Belliard

Servings: 1

Keywords: Sweet, Pantone, Dessert

Prep Time: 1 hours 30 mins
Cook Time: 0 mins
Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

Glacial Atmosphere Dessert

1 White Chocolate Sphere (see recipe below)
6 Grams Glacial Peppermint Bark (see recipe below)
25 Grams Blueberries
15 Grams Raspberries
25 Grams Blackberries
½ Gram Lemon Zest
1 Blueberry Sponge Cake (see recipe below)
Fresh Mint Leaves
Gold Leaf
Warm Chocolate Peppermint Sauce (see recipe below)

White Chocolate Sphere

100 Gram White Chocolate
8 Grams Blueberry Purée

Glacial Peppermint Bark

100 Grams White Chocolate
50 Grams Pre-Broken Pieces of Peppermint Candy

Blueberry Sponge Cake

50 Grams Blueberry Purée
70 Grams Almond Paste
4 Large Egg Whites
3 Large Egg Yolks
80 Grams Sugar
40 Grams All Purpose Flour

Warm Chocolate Peppermint Sauce

150 Grams White Chocolate
60 Grams Heavy Cream
3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags

Instructions

Glacial Atmosphere Dessert

Start by filling half of one of the white chocolate spheres with 15 grams of blueberries and 10 grams of blackberries.
Break the glacial peppermint bark into pieces and add it with berries.
With a microplane, add lemon zest.
Using warm water to seal, gently slide the half sphere on top.
Quickly polish sphere and keep in freezer.
On the dessert plate, break the sponge cake and place into beautifully displayed pieces.
Add some berries and gold leaves on the berries and a few small mint leaves on the plate.
Place frozen sphere carefully.
When the dish is ready to serve, add warm chocolate peppermint sauce into a creamer and gently pour sauce over the sphere.
The sphere will begin to melt to reveal the berries inside.
Enjoy!

White Chocolate Sphere

Melt 100 grams of white chocolate in bain marie (hot water bath).
Incorporate blueberry purée into melted chocolate.
Temper the chocolate around spherical mold to create half sphere chocolate sphere.
Select fresh berries, place in freezer and set aside for later.

Glacial Peppermint Bark

Temper the white chocolate and incorporate pre-broken pieces of the peppermint candy.
Store bark in freezer.

Blueberry Sponge Cake

Mix blueberry purée with egg whites, egg yolks, sugar and flour until a smooth dough is obtained.
Pass through the sieve and pour into an ISI Gourmet Whip canister.
Charge it with 4 N2O charges and shake after each charge.
Let the canister rest in fridge for at least 2-4 hours.
Prepare paper cup by cutting 3 small slits on base of the cup using scissors (this will allow the vapor to escape).
Spray cup with light coat of nonstick spray to make it easier to release delicate sponge cake once cooked.
Fill about 1/3 of the paper cup with blueberry foam (foam will expand significantly when cooked so do not overfill).
Place filled cup in microwave and cook for 40 seconds at maximum power.
Remove from microwave and let it cool at room temperature.
With help of a small spatula, carefully release sponge cake from paper cup.
Flip the cup and tap top to release sponge cake.

Warm Chocolate Peppermint Sauce

Infuse 3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags into liquid cream.
Melt white chocolate in a separate bain marie.
Once both components are ready, mix together (consistency should be a thick running sauce).
Set aside for the moment in the bain marie.

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.