Adella

The #PaletteForYourPalate Tea Dessert Adella is Pastry Sous Chef Michael Sotomango’s creation, inspired by TEALEAVES Energy + Pantone 716C + Mood: Invigorated.

Notes from Michael Sotomango, Pastry Sous Chef at Mandarin Oriental, Miami:


“The poached mango and orange segments highlights citrus notes of the blend, while ginger jelly and bourbon citrus compote add warmth to the dessert.”


“I wanted to balance Energy blend flavors, so I incorporated it into a white chocolate mousse. The poached mango and orange segments highlights citrus notes of the blend, while ginger jelly and bourbon citrus compote add warmth to the dessert.”



Adella Dessert

INGREDIENTS
  • TEALEAVES Energy White Chocolate Mousse (see recipe below)
  • Poached Mango and Orange Segments 
  • Ginger Gelée (see recipe below) 
  • Bourbon Citrus Compote (see recipe below)
  • Fresh Mint 
  • Gold Leaves
STEPS
  1. Gently place the TEALEAVES Energy White Chocolate Mousse on a flat dessert plate.

  2. Spoon poached mango and orange segments, and pour bourbon citrus compote over top.

  3. Add ginger gelée around the mousse and compote.

  4. Garnish with fresh mint and gold leaves.

  5. Enjoy!


TEALEAVES Energy White Chocolate Mousse

INGREDIENTS
  • 450 g. Milk 
  • 15 TEALEAVES Energy Whole Leaf Pyramid Teabags
  • 600 g. White Chocolate 
  • 10 g. Gelatin Powder
  • 50 g. Water
  • 1L Whipping Cream
STEPS
  1. Infuse 15 TEALEAVES Energy Whole Leaf Pyramid Teabags in milk, overnight.

  2. Rehydrate the gelatin in the water.

  3. Strain the Energy and milk infusion and bring to a boil.

  4. Slowly pour the half amount of liquid onto the melted white chocolate, whisking to create a smooth and glossy texture.

  5. Add the other half of the milk with the dissolved gelatin.

  6. When the chocolate mixture reaches room temperature, fold in the whipped cream.

  7. Pour immediately into desired molds.


Poached Mango and Orange Segments

INGREDIENTS
  • 1 Mango
  • 1 Orange
  • 50 g. Sugar
  • 2 Vanilla Pod
  • 250 g. Water
STEPS
  1. Cut the mango into small cubes and segment the orange.

  2. Bring the water to a boil with the sugar and infuse the vanilla pod for 8 minutes, covered.

  3. Pass the warm syrup through a sieve over the cut fruit pieces, then place in the cooler.


Ginger Gelée

INGREDIENTS
  • 200 g. Water
  • 100 g. Sugar
  • 20 g. Ginger | Fresh Cut into Small Pieces
  • 2 g. Gelatin Sheets
  • 15 g. Lime Juice
STEPS
  1. Bring water to a boil with the sugar and ginger and remove from heat.

  2. Soak the gelatin in ice water and add to the liquid.

  3. Add the lime juice and place the mixture in the refrigerator.


Bourbon Citrus Compote

INGREDIENTS
  • 200 g. Oranges
  • 15 g. Butter 
  • 15 g. Brown Sugar
  • 50 g. White Sugar
  • 3 g. Cornstarch
  • 50 g. Water
STEPS
  1. Wash the oranges and boil for 30 minutes in a large amount of water to reduce bitterness.

  2. Drain and coarsely cut the oranges and fry with butter and brown sugar until caramelized.

  3. Add the white sugar and cover with water.

  4. Reduce until nearly all of the water has evaporated.

  5. Mash the oranges finely before adding the cornstarch mixed with water.

  6. Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency.

  7. Refrigerate.


TEALEAVES’ and Pantone Color Institute’s’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.




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