Seeing Scarlet

The #PaletteForYourPalate Tea Dessert Seeing Scarlet is Chef Christine Yen’s creation, inspired by TEALEAVES Organic Imperial Oolong + Pantone 1945C + Mood: Sophisticated.

Notes from Christine Yen, Chef at TEALEAVES:


“I used pomegranate juice when poaching the Asian pear, producing a rich ruby color and a tartness to complement the tea.”


“I thought notes of vanilla bean would pair nicely with the sweet palate of Organic Imperial Oolong. Then I used pomegranate juice when poaching the Asian pear, producing a rich ruby color and a tartness to complement the tea.”



Seeing Scarlet

INGREDIENTS
  • TEALEAVES Organic Imperial Oolong Milky Panna Cotta (see recipe below)
  • Pomegranate Asian Poached Pear (see recipe below) 
  • Raspberry Sorbet (see recipe below)
  • Orange Lace Cookies (see recipe below)
STEPS
  1. Slice ½ of an Asian Pear and arrange on plate.

  2. Unmold panna cotta and arrange on plate with pear.

  3. Garnish with a scoop of raspberry sorbet, orange lace cookie, pomegranate seeds (optional), mint (optional).

  4. Enjoy!


TEALEAVES Organic Imperial Oolong Milky Panna Cotta

INGREDIENTS
  • 100 g. Milk
  • 100 g. Cream
  • 40 g. Sugar
  • 1 Vanilla Bean, Split with Seeds Scraped 
  • 2 Gelatin, Soaked in Water
  • 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabag
STEPS
  1. In small pot heat milk, cream, sugar and split vanilla bean with seeds.

  2. Bring to a simmer.

  3. Place 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags into milk/sugar mixture, let it steep for 15 minutes.

  4. Once steeped remove tea bags.

  5. Remove from heat.

  6. Stir in bloomed gelatin sheets.

  7. Let cool slightly and pour into 4 small shallow bowls.

  8. Refrigerate until set.


Pomegranate Poached Asian Pear

INGREDIENTS
  • 2 Asian Pears, Peeled and Cored
  • 400 mL. Pomegranate Juice
STEPS
  1. Place all ingredients except for pears into a pot, bring to a simmer.

  2. Place pears in pot and poach in syrup mixture for 30 to 40 minutes until tender but still crisp.

  3. Place pears into a glass bowl, cover with syrup and chill.


Red Quinoa, Honey & Pumpkin Seed Crumble

INGREDIENTS
  • 1L TEALEAVES Organic Imperial Oolong Simple Syrup (see recipe below)
  • 1 Zest of Orange
  • 1 Cinnamon Stick
  • 10 Peppercorns
  • 10 Dried Cherries

Raspberry Sorbet

INGREDIENTS
  • 250 g. Raspberry Purée
  • 110 g. Sugar
  • 30 g. Glucose
  • 110 g. Water
STEPS
  1. Combine all ingredients.

  2. Churn in ice-cream machine (follow manufacturer's instructions).


Orange Lace Cookies

INGREDIENTS
  • 113 g. Sugar
  • 43 g. Flour
  • 113 g. Orange Juice
  • 57 oz. Butter, Melted
  • 1/2 Zest of Orange
STEPS
  1. Combine flour and sugar, sift.

  2. Combine orange juice and zest, stir into dry ingredients, whisk until smooth.

  3. Pour butter over above mixture, whisk until smooth.

  4. Refrigerate a minimum of 2 hours or overnight.

  5. Pipe small rounds the size of a dime onto silpat lined baking sheet.

  6. Bake at 350 ºF for 10 minutes or until light golden brown.


TEALEAVES Organic Imperial Oolong Simply Syrup

INGREDIENTS
  • 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabag
  • 1/2L Water
  • 450 g. Sugar
STEPS
  1. Combine sugar and water in a pot.

  2. Bring to a simmer, turn off heat.

  3. Add TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags and steep for 15 minutes.


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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