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.

Notes from Alex Abley, Pastry Chef at Railtown Cafe:


“The blend infuses the sugar very delicately, imparting a toasted note to the garnish.”


“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.”



Organic Vanilla Rooibos Panna Cotta

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

Rooibos-Infused Panna Cotta

INGREDIENTS
  • 1000 g. Cream
  • 500 g. Milk
  • 100 g. Sugar
  • 2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
  • 4 Sheets Gelatin
STEPS
  1. Add milk, cream and sugar to a pot and bring to a boil.

  2. Turn down to a light simmer and reduce liquid for 1 hour.

  3. 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.

  4. Strain through fine mesh strainer and transfer to the final vessel.

  5. Refrigerate for at least 1 hour then serve.


Apricot Jam Sponge Cake

INGREDIENTS
  • 150 g. Apricot Jam
  • 20 g. Milk
  • 80 g. Water
  • 100 g. Butter
  • 200 g. All Purpose Flour
  • 10 g. Baking Powder
  • 6 Eggs
STEPS
  1. Add jam, butter, milk and water to a pot and bring to a boil.

  2. Pour hot liquid into blender.

  3. On medium speed add eggs one at a time.

  4. Once eggs are incorporated increase speed and add flour and blend until smooth.

  5. Transfer to a cream whipping canister.

  6. Charge with 2 compressed air charges and refrigerate for 1 hour.

  7. Shake well and expel a portion cake batter into a plastic deli container or paper cup.

  8. Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).

  9. Chill cake once cooked and pull into pieces.


Vanilla Orange Sauce

INGREDIENTS
  • 500 g. Orange Juice
  • 1 Vanilla Bean
  • 10 g. Sugar
  • 5 g. Agar Agar
STEPS
  1. Squeeze 500 mL. worth of orange juice into a pot.

  2. Add vanilla bean and bring to a boil.

  3. Mix sugar and agar and add once boiling.

  4. Cook for 15-20 seconds and then chill until it sets into a hard gelée.

  5. Cut gelée up and blend on high until smooth.


Rooibos Opaline

INGREDIENTS
  • 337 g. Soft Fondant
  • 225 g. Glucose
  • 1 Pinch TEALEAVES Organic Vanilla Rooibos
STEPS
  1. Add fondant and glucose to a pot and cook to 160 ºF.

  2. Pour onto a large non-stick mat.

  3. Once cool break into smaller pieces and blend in food processor into a fine powder.

  4. Put 1 tsp. of powder onto a non-stick mat and flatten into a thin circle.

  5. Sprinkle rooibos tea on top and cover with a 2nd non-stick mat.

  6. Bake at 350 ºF for 1-2 minutes just until the white powder turns clear.

  7. Let cool and store in airtight container.

  8. Add sugar and water to a pot and bring to a boil.

  9. Add oranges to the sugar water and simmer until the water evaporates and the sugar starts to bubble.

  10. Remove peel and let cool on parchment paper.


Candied Orange

INGREDIENTS
  • 1 Orange
  • 1000 mL. Water
  • 1000 g. Sugar

Rooibos-Infused Syrup

INGREDIENTS
  • 100 g. Butter
  • 100 g. Cream
  • 50 g. Sugar
  • 2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
STEPS
  1. Add butter cream and sugar to a pot and bring to a boil.

  2. Infuse tea for 3-4 minutes and stain out.

  3. Use syrup warm or at room temperature.


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.




Tea in Recipe

signature TEABAGS | rooibos

Featured Products

Loose Leaf Tea | rooibos

BLACK

Loose Leaf Tea | rooibos

Enjoy These Blends

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

Established 1994