Balancing Act Entree

COOKING WITH TEA

Balancing Act

The #PaletteForYourPalate Tea Entrée Balancing Act is Tealeaves ICON and Executive Chef Cyrille Pannier’s creation, inspired by TEALEAVES Organic Chamomile Blossoms + Pantone 116C + Mood: Calm.

Notes from Cyrille Pannier, Executive Chef at Four Seasons Los Angeles at Beverly Hills:


“There's a chamomile jelly shot with a bit of lemon, honey, ginger— a nice bite when paired with the salad.”


[[ recipeID=recipe-8kpzzftlb, title=Balancing Act ]]



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

Established 1994

Balancing Act

“We used both Organic Chamomile Blossoms and fresh chamomile blossoms.The vinaigrette was infused with chamomile. There’s a chamomile jelly shot with a bit of lemon, honey, ginger— a nice bite when paired with the salad. In this dish, balance was key.” -Cyrille Pannier, Executive Chef at Four Seasons Los Angeles at Beverly Hills

Servings: 1

Keywords: Pantone, Savory, Entree

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Balancing Act Entrée

  • 12 U10 Prawns, Peeled and Deveined
  • 1 Tsp. Olive Oil
  • 1 Bamboo Skewers
  • 3 Diced Chamomile Jelly (see recipe below)
  • 4 Cups Mango Salad (see recipe below)
  • 1 Pinch Fresh Chamomile Blossoms
  • To Taste Salt and Pepper

Chamomile Jelly

Mango Salad

  • 1 Mango, Peeled and Sliced
  • 2 Oranges, Segmented
  • 4 Spring Onions, Finely Sliced
  • ⅓ Cucumber, Peeled, Seeded and Finely Sliced
  • 2 Tbsp. Mint, Roughly Chopped
  • 2 Tbsp. Coriander, Roughly Chopped
  • 2 Tbsp. Thai Basil, Roughly Chopped
  • 1 Tsp. Sesame Seeds, Toasted
  • ¼ Cup Chamomile Vinaigrette (see recipe below)

Chamomile Vinaigrette

Instructions

Balancing Act Entrée

  1. Thread 3 prawns onto each skewer.
  2. Season with salt & pepper.
  3. In large nonstick skillet, heat olive oil and add prawn skewers, cook for about 1 minute each side over moderate heat until opaque.
  4. Remove skewers and rest on paper towel.
  5. Place skewers in middle of each plate, drizzle some vinaigrette.
  6. Place the chamomile jelly and blossoms and the mango salad around the skewers.
  7. Enjoy!

Chamomile Jelly

  1. Infuse 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags in 20 cl. of hot water.
  2. Strain and add lemon juice, softened gelatin leafs and agar.
  3. Pour into container and let set in refrigerator.
  4. Once set, dice into cubes.
  5. Will yield 12 diced cubes (3 needed for dish).

Mango Salad

Chamomile Vinaigrette

  1. Infuse hot vegetable stock with one bag of TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags.
  2. Mix the corn flour with 1 Tbsp. of cold water and add to hot stock.
  3. Transfer to small saucepan and boil for 1 minute, cool down.
  4. When cold, emulsify the vinaigrette with lime juice and grape seed oil.

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.