Cooking With Tea

Adella Dessert

COOKING WITH TEA

Adella

The #PaletteForYourPalate Tea Dessert Adella is Pastry Sous Chef Michael Sotomango’s creation, inspired by TEALEAVES Energy + Pantone 716C + Mood: Invigorated.

Notes from Michael Sotomango, Pastry Sous Chef at Mandarin Oriental, Miami:

“The poached mango and orange segments highlights citrus notes of the blend, while ginger jelly and bourbon citrus compote add warmth to the dessert.”

[[ recipeID=recipe-9kpzxvefe, title=Adella ]]

Tea in Recipe

BLACK TEA

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Established 1994

Adella

“I wanted to balance Energy blend flavors, so I incorporated it into a white chocolate mousse. The poached mango and orange segments highlights citrus notes of the blend, while ginger jelly and bourbon citrus compote add warmth to the dessert.” - Michael Sotomango, Pastry Sous Chef at Mandarin Oriental, Miami

Servings: 1

Keywords: Pantone, Dessert

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

Adella Dessert

  • TEALEAVES Energy White Chocolate Mousse (see recipe below)
  • Poached Mango and Orange Segments
  • Ginger Gelée (see recipe below)
  • Bourbon Citrus Compote (see recipe below)
  • Fresh Mint
  • Gold Leaves

TEALEAVES Energy White Chocolate Mousse

Poached Mango and Orange Segments

  • 1 Mango
  • 1 Orange
  • 50 Grams Sugar
  • 2 Vanilla Pod
  • 250 Grams Water

Ginger Gelée

  • 200 Grams Water
  • 100 Grams Sugar
  • 20 Grams Ginger, Fresh Cut into Small Pieces
  • 2 Grams Gelatin Sheets
  • 15 Grams Lime Juice

Bourbon Citrus Compote

  • 200 Grams Oranges
  • 15 Grams Butter
  • 15 Grams Brown Sugar
  • 50 Grams White Sugar
  • 3 Grams Cornstarch
  • 50 Grams Water

Instructions

Adella Dessert

  1. Gently place the TEALEAVES Energy White Chocolate Mousse on a flat dessert plate.
  2. Spoon poached mango and orange segments, and pour bourbon citrus compote over top.
  3. Add ginger gelée around the mousse and compote.
  4. Garnish with fresh mint and gold leaves.
  5. Enjoy!

TEALEAVES Energy White Chocolate Mousse

  1. Infuse 15 TEALEAVES Energy Whole Leaf Pyramid Teabags in milk, overnight.
  2. Rehydrate the gelatin in the water.
  3. Strain the Energy and milk infusion and bring to a boil.
  4. Slowly pour the half amount of liquid onto the melted white chocolate, whisking to create a smooth and glossy texture.
  5. Add the other half of the milk with the dissolved gelatin.
  6. When the chocolate mixture reaches room temperature, fold in the whipped cream.
  7. Pour immediately into desired molds.

Poached Mango and Orange Segments

  1. Cut the mango into small cubes and segment the orange.
  2. Bring the water to a boil with the sugar and infuse the vanilla pod for 8 minutes, covered.
  3. Pass the warm syrup through a sieve over the cut fruit pieces, then place in the cooler.

Ginger Gelée

  1. Bring water to a boil with the sugar and ginger and remove from heat.
  2. Soak the gelatin in ice water and add to the liquid.
  3. Add the lime juice and place the mixture in the refrigerator.

Bourbon Citrus Compote

  1. Wash the oranges and boil for 30 minutes in a large amount of water to reduce bitterness.
  2. Drain and coarsely cut the oranges and fry with butter and brown sugar until caramelized.
  3. Add the white sugar and cover with water.
  4. Reduce until nearly all of the water has evaporated.
  5. Mash the oranges finely before adding the cornstarch mixed with water.
  6. Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency.
  7. Refrigerate.

Notes

TEALEAVES’ and Pantone Color Institute’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.