Culinary

Organic Vanilla Rooibos Panna Cotta Dessert

COOKING WITH TEA

Organic Vanilla Rooibos Panna Cotta

The #PaletteForYourPalate Tea Dessert Organic Vanilla Rooibos Panna Cotta is Pastry Chef Alex Abley’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

THE TEA MOOD

IMAGINATIVE

Organic Vanilla Rooibos, with its high vitamin, mineral and antioxidant content, restores the body and inspires the senses to soar.

THE MUSE

PHOENIX

Both Phoenix and the rooibos plant rise from earth to sun, evoking renewal.

THE COLOR

PANTONE 714 C

“A welcoming shade that embraces, this happy and friendly orange is good natured in spirit and delicious in its appeal.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“I wanted the mood 'Imaginative' to come through in the plating. Then I deliberately chose ingredients that had that intense orange. As for the Organic Vanilla Rooibos, I wanted it to play a subdued role in the panna cotta, but also in use it in its raw form as a garnish.”

— Alex Abley, Pastry Chef at Railtown Cafe

[[ recipeID=recipe-7kqhr8drl, title=Organic Vanilla Rooibos Panna Cotta ]]

Tea in Recipe

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

Established 1994

Organic Vanilla Rooibos Panna Cotta

"I used Organic Vanilla Rooibos in the opaline, just in its raw form with cooked sugar. The blend infuses the sugar very delicately, imparting a toasted note to the garnish."

- Pastry Chef Alex Abley

Servings: 1

Keywords: Dessert, Pantone

Prep Time: 45 mins
Cook Time: 0 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

Organic Vanilla Rooibos Panna Cotta

Rooibos-Infused Panna Cotta
Apricot Jam Sponge Cake
Vanilla Orange Sauce
Rooibos Opaline
Candied Orange
Rooibos-Infused Syrup

Rooibos-Infused Panna Cotta

1000 Grams Cream
500 Grams Milk
100 Grams Sugar
2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
4 Sheets Gelatin

Apricot Jam Sponge Cake

150 Grams Apricot Jam
20 Grams Milk
80 Grams Water
100 Grams Butter
200 Grams All Purpose Flour
10 Grams Baking Powder
6 Eggs

Vanilla Orange Sauce

500 mL. Orange Juice
1 Vanilla Bean
10 Grams Sugar
5 Grams Agar Agar

Rooibos Opaline

337 Grams Soft Fondant
225 Grams Glucose
1 Pinch TEALEAVES Organic Vanilla Rooibos

Candied Orange

1 Orange
1000 mL. Water
1000 Grams Sugar

Rooibos-Infused Syrup

100 Grams Butter
100 Grams Cream
50 Grams Sugar
2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags

Instructions

Organic Vanilla Rooibos Panna Cotta

Rooibos-Infused Panna Cotta

Add milk, cream and sugar to a pot and bring to a boil.
Turn down to a light simmer and reduce liquid for 1 hour.
Bloom gelatin sheets in cold water and add the drained sheets to the hot mixture. Stir in tea and let infuse for 3-4 minutes.
Strain through fine mesh strainer and transfer to the final vessel.
Refrigerate for at least 1 hour then serve.

Apricot Jam Sponge Cake

Add jam, butter, milk and water to a pot and bring to a boil.
Pour hot liquid into blender.
On medium speed add eggs one at a time.
Once eggs are incorporated increase speed and add flour and blend until smooth.
Transfer to a cream whipping canister.
Charge with 2 compressed air charges and refrigerate for 1 hour.
Shake well and expel a portion cake batter into a plastic deli container or paper cup.
Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).
Chill cake once cooked and pull into pieces.

Vanilla Orange Sauce

Squeeze 500 mL. worth of orange juice into a pot.
Add vanilla bean and bring to a boil.
Mix sugar and agar and add once boiling.
Cook for 15-20 seconds and then chill until it sets into a hard gelée.
Cut gelée up and blend on high until smooth.

Rooibos Opaline

Add fondant and glucose to a pot and cook to 160 ºF.
Pour onto a large non-stick mat.
Once cool break into smaller pieces and blend in food processor into a fine powder.
Put 1 tsp. of powder onto a non-stick mat and flatten into a thin circle.
Sprinkle rooibos tea on top and cover with a 2nd non-stick mat.
Bake at 350 ºF for 1-2 minutes just until the white powder turns clear.
Let cool and store in airtight container.
Add sugar and water to a pot and bring to a boil.
Add oranges to the sugar water and simmer until the water evaporates and the sugar starts to bubble.
Remove peel and let cool on parchment paper.

Candied Orange

Rooibos-Infused Syrup

Add butter cream and sugar to a pot and bring to a boil.
Infuse tea for 3-4 minutes and stain out.
Use syrup warm or at room temperature.

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.