Composed Chamomile

The #PaletteForYourPalate Tea Dessert Composed Chamomile is Sous-Chef Elaine Wong’s creation, inspired by TEALEAVES Organic Chamomile Blossoms + Pantone 116C + Mood: Calm.

Notes from Elaine Wong, Sous-Chef at Omni King Edward Toronto:

“The pineapple and pineapple flower are floating in this still, calm pool of yellow with honeycomb.”

“The pineapple and pineapple flower are floating in this still, calm pool of yellow with honeycomb. All complemented by ginger, to add to that calming and medicinal feeling you get when you drink the herbal blend.”

Composed Chamomile Dessert

  • TEALEAVES Chamomile, Lemon & Turmeric Posset (see recipe below)
  • Poached Pineapple (see recipe below)
  • Lime Posset (see recipe below) 
  • Honeycomb (optional)
  1. Pour TEALEAVES Chamomile, Lemon and Turmeric posset in dessert bowl.

  2. Place folded pineapple on top of posset.

  3. Garnish with a piece of honeycomb.

  4. Enjoy!

TEALEAVES Chamomile, Lemon & Turmeric Posset

  • 1 tsp. Ground Turmeric
  • 1L 35% Cream
  • 300 g. Sugar
  • 150 mL. Lemon Juice
  • 2 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags
  1. Make a paste with the turmeric, sugar and 75 mL. cream.

  2. Place remaining cream and sugar in a large pot and bring to the boil.

  3. When boiling, drop to a simmer.

  4. Release the blossoms of TEALEAVES Organic Chamomile Whole Leaf Pyramid Teabags from the teabags into hot cream, along with turmeric paste and let it steep for 15 minutes.

  5. Remove from heat, stir in lemon juice and pass through a fine strainer.

  6. Let cool slightly and pour into shallow bowls.

  7. Refrigerate for at least 3 hours to set.

Poached Pineapple

  • 1 Pineapple
  • 500 mL. Simple Syrup (see recipe below)
  1. Peel pineapple and slice 6 very thin rounds. Peel pineapple and slice 6 very thin rounds.

  2. Poach slightly in simple syrup for 2 minutes.

  3. Remove the core using round cutters.

  4. Let dry in a slow oven at 175 ºF until dry but still malleable.

  5. Fold pineapple to form a flower.

Simple Syrup

  • 500 mL. Water
  • 450 g. Sugar
  1. Combine water and sugar in saucepan over medium heat.

  2. Stir continuously until sugar is fully dissolved.

  3. Remove from heat and let cool.

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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