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Peach Fuzz COTY

Pêche Fuzz COTY

CUISSON AU THÉ

Peach Fuzz COTY

Inspiré par la couleur Pantone de l'année 2024, PANTONE 13-1023 Peach Fuzz, le chef pâtissier Kenta Takahashi a magistralement conçu le dessert « Peach Fuzz COTY », une infusion experte pour une expérience culinaire délicieuse.

Nous avons collaboré avec des chefs cuisiniers, des pâtissiers et des mixologues de renommée mondiale et avons utilisé le mélange de thés PANTONE 13-1023 Peach Fuzz, couleur Pantone de l'année 2024, comme inspiration pour créer une infusion raffinée. Le potentiel de cette couleur a inspiré une exploration magistrale de la fusion des frontières entre la cuisine et le design.

Ce thé blanc cueilli à la main aux notes de pêche est le canal parfait pour la connexion, une étreinte réconfortante symbolisant la chaleur de la couleur Pantone de l'année 2024.

[[ recipeID=recipe-8lrb3ky3d, title=Peach Fuzz COTY ]]

Thé dans la recette

Produits phares

DCT

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Ingredients

Instructions

Ingredients

Peach Tea Jelly

220 g. Water
80 g. Canned Lychee Syrup
6 g. Pantone Color of the Year 2024 Peach Fuzz white tea
60 g. Sugar
2 ⅛ g. Agar

Rose Panna Cotta

400 g. Milk
40 g. Sugar
7 ¼ g. Rose Water
8 g. Gelatin

Peach Fuzz COTY Ice Cream

800 g. Milk
180 g. Sugar
40 g. Invert Sugar
40 g. Glucose
5 g. Stabilizer
30 g. Pantone Color of the Year 2024 Peach Fuzz white tea
85 g. Apricot Puree
115 g. Lychee Puree

Instructions

Peach Tea Jelly

Combine sugar and agar, mix well.
Steep Pantone Color of the Year 2024 Peach Fuzz tea in water for a minimum of 15 minutes.
Strain out tea, rescale to 220g.
In a pot, combine tea and lychee syrup.
Add sugar and agar mixture to warmed liquid, stir gently with a whisk. Ensure the mixture is well dissolved. Bring to a boil.
Once boiled, turn off heat, cover the pot with saran wrap to prevent evaporation. Steep for 5 minutes.
After 5 minutes has elapsed, bring mixture back to a boil.
Fill the liquid into a small dome shaped silicone mould using a piston dispenser.
Let the tea jelly cool for 20 minutes, once no longer liquid, transfer to fridge to set completely.

Rose Panna Cotta

Bloom gelatin sheets in iced cold water for a minimum of 15 minutes.
After 15 minutes has elapsed, squeeze the water out of the gelatin completely, set aside.
Bring milk and sugar to a boil over medium heat, add in rosewater and gelatin.
Pour mixture in to a container, saran wrap the liquid to contact. Chill in ice bath until cold.
Once cold, set in fridge overnight or a minimum of 8 hours before use.

Peach Fuzz COTY Ice Cream

Over medium heat, bring to a boil 700g milk and peach tea. Steep for 15 minutes minimum.
Bloom stabilizer by adding 100g milk in increments to 20g sugar and stabilizer. Ensure liquid has been absorbed by stabilizer before each addition.
In a bowl, combine 60g sugar, glucose powder, and trimoline.
Strain out tea, rescale milk tea back to 700g. Bring to a boil.
Add in sugar mixture, Bring to a boil. Add in bloomed stabilizer mix, immersion blend to dissolve completely and bring to boil.
Pour mixture over lychee and apricot puree cut into 1-inch cubes. Stir to melt the puree completely. Chill ice cream base over ice bath to 4c. Refrigerate minimum 18 hours before churning.
Once ready, add in food colouring, immersion blend ice cream base and strain.
Churn ice cream.

Notes

Created by Chef Kenta Takahashi at BOULEVARD