Sugar Plum Fairy Tale

Harmonizing smooth, fruity panna cottas and a Sugar Plum Fairy tea-infused ice cream with a crisp sablé viennois, Pastry Chef Ravindra Verma of the Ritz Carlton New Orleans creates a plate as delicate as the Sugar Plum Fairy.
 
Different textures create a sweet fairy tale of satsuma, plum, cassia and rooibos.

Notes from Pastry Chef Ravindra Verma, Ritz Carlton, New Orleans:

“The dessert is very light and creamy, so we needed to add a bit of texture.”


“We hand-mixed a sugar dough, and chilled it for four hours. If you didn’t, the dough would be too soft to handle when mixed and softened with room temperature butter, and will end up as a tuile rather than a crisp cookie. It’s all about harmonizing the different elements of the dessert.”



Plum Panna Cotta

INGREDIENTS
  • 100 g. Red Plum Purée
  • 40 g. Sugar
  • 1/2 Vanilla Bean
  • 33/5 g. Gelatin Leaf, bloomed
  • 100 g. Cream, semi-whipped
STEPS
  1. Heat the red plum purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.


Cassis Panna Cotta

INGREDIENTS
  • 100 g. Cassis Purée
  • 40 g. Sugar
  • 1/2 Vanilla Bean
  • 33/5 g. Gelatin Leaf, bloomed
  • 100 g. Cream, semi-whipped
STEPS
  1. Heat the cassis purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.


Satsuma Panna Cotta

INGREDIENTS
  • 100 g. Satsuma Purée
  • 40 g. Sugar
  • 1/2 Vanilla Bean
  • 33/5 g. Gelatin Leaf, bloomed
  • 100 g. Cream, semi-whipped
STEPS
  1. Heat the satsuma purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.


Sablé Viennois

INGREDIENTS
  • 187 g. Butter
  • 75 g. Icing Sugar 
  • Vanilla Bean, scraped
  • 225 g. Cake Flour
  • 1 g. Fleur De Sel
  • 30 g. Egg White
STEPS
  1. Mix together the flour, butter, icing sugar, vanilla bean and salt.

  2. Add the egg whites and gently mix.

  3. Chill the dough.

  4. Roll to a 21/2 on a dough sheeter and cut to 4x11/2 inches.

  5. Bake at 350ºF until lightly golden.


Sesame Tuile

INGREDIENTS
  • 400 g. Butter
  • 600 g. Icing Sugar
  • 1 Orange, juiced
  • 100 g. Glucose
  • 180 g. AP Flour
  • 400 g. Sesame Seeds
STEPS
  1. Cream the butter and sugar until creamy.

  2. Add in the glucose mixed with the juice of 1 orange.

  3. Add the flour and sesame seeds.

  4. Spread thin on a silpat and bake at 350ºF until lightly golden.


Sugar Plum Fairy Ice Cream

INGREDIENTS
  • 780 g. Milk
  • 20 g. TEALEAVES Sugar Plum Fairy Loose Leaf Tea
  • 150 g. Sugar
  • 50 g. Inverted Sugar
  • 420 g. Cream
  • 8 g. Stablilizer
  • 50 g. Glucose
  • 100 g. Egg Yolks
STEPS
  1. Cold infuse the loose leaf tea and milk overnight. Strain the next day.

  2. Boil the tea-infused milk, sugar, cream, stabilizer and glucose.

  3. Add the egg yolk and let rest overnight.

  4. Churn with an ice cream machine.


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

Featured Products

signature teabags | assortments

BLACK

Signature teabags | assortments

Enjoy These Blends

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

Established 1994