Sugar Plum Ballerina

The Sugar Plum Fairy quietly rests atop a delicate dome of raspberry mousse and a crisp sugar cookie, ready to pirouette into the Land of Sweets.

Creamy mascarpone infused with sweet Sugar Plum Fairy tea is piped as the tutu, while a string of chocolate pearls crowns the elegant ballerina.

Notes from Sarah Perrells, Pastry Chef at Mandarin Oriental, Las Vegas:


“All the time I spent on developing this recipe was worth it in the end and I’m very happy with the results.”


“I took inspiration from the Nutcracker ballet and TEALEAVES’ Sugar Plum Fairy blend when creating this recipe. I abstracted my image of the iconic character into a pink “tutu” and string of pearls on a plate. When tasting the tea, I wanted to balance its sweetness with the tartness of raspberry and the fattiness of mascarpone. Finally, I baked a sugar-cookie to add texture and crunch. It took me 4 tries in total to determine the perfect balance.”



Sugar Plum Ballerina

INGREDIENTS
  • Raspberry Mousse Dome (see recipe below) 
  • Sugar Plum Fairy Cream (see recipe below) 
  • Sugar Plum Fairy Raspberry Gel (see recipe below)
  • 1 Sugar Dough Disk (see recipe below)
  • 1 White Chocolate Heart 
  • White Chocolate Pearls
STEPS
  1. Pipe the Sugar Plum Fairy Raspberry Gel into the center of the mousse dome.

  2. Heat 50/50 mirror glaze with apricot glaze and bring to a boil. Add a few drops of purple gel.

  3. Immediately pour the glaze over the frozen raspberry domes.

  4. Place the domes back into a cooler for a few minutes while the Sugar Plum Fairy Cream whips.

  5. Add the mascarpone to the Sugar Plum Fairy Cream and whip to a medium firm peak.

  6. Place the cream into a pastry bag fitted with an 866 piping tip.

  7. Remove the glazed domes with an offset spatula and place on top of a sugar dough disk.

  8. Rim the bottom of the domes with edible glitter.

  9. Pipe the Sugar Plum Fairy Cream on top of the center of the dome to create a “tutu.”

  10. Place a white chocolate heart with a fondant flower on top of the cream.

  11. Place a line of shimmered chocolate pearls to the base of the “corset.”


Raspberry Mousse

INGREDIENTS
  • 2000 g. Raspberry Perfect Puree
  • 28 Gelatin Sheets
  • 515 g. Sugar
  • 345 g. Egg Whites
  • 120 g. Water
  • 2000 g. Whipped Cream
STEPS
  1. Whip the whites until they reach soft peaks.

  2. Cook the sugar and water to 118ºC.

  3. Pour the sugar syrup slowly into the whites on medium speed until firm peaks form.

  4. Set aside in a cooler.

  5. Heat the puree and melt the bloomed gelatin into the puree, whisk and strain, then cool to room temperature.

  6. Fold the whites and whipped cream progressively in 3rds into the puree until everything is evenly dispatched and smooth.

  7. Immediately pipe into dome silicone molds and freeze until firm. Keep frozen until ready to glaze.


Sugar Plum Fairy Raspberry Gel

INGREDIENTS
  • 560 g. Raspberry Perfect Puree
  • 450 g. Water
  • 100 g. Sugar
  • 7 g. TEALEAVES Sugar Plum Fairy Loose Leaf Tea
  • 15 g. Agar Agar
STEPS
  1. Heat the puree.

  2. Boil the water and add the loose leaf tea.

  3. Steep for 5 minutes, covered.

  4. Strain into the puree and bring back to a boil.

  5. Add the sugar mixed with the agar agar.

  6. Whisk to a boil for 1 minute and cool.

  7. The next day, blend the mass until smooth.

  8. Place in a piping bag until ready to pipe into the center of the mousse.

  9. Pipe into the center of the mousse.


In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.

Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to Nutcracker.AfternoonTEALEAVES.com.



Tea in Recipe

Loose Leaf Tea | Herbal

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