Fuzzy Peach


Fuzzy Peach

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, Pastry Chef Hans Suarez masterfully crafted the "Fuzzy Peach" dessert, an expert infusion for a delightful culinary experience.

We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists in using Pantone Color of the Year 2024 PANTONE 13-1023 Peach Fuzz tea blend as their muse in creating an expert infusion. The color's potential inspired a masterful exploration of blending the borders of culinary and design.

This hand-picked white tea with notes of peach is the perfect conduit for connection, a comforting embrace symbolizing the warmth of the Pantone Color of the Year 2024.

[[ recipeID=recipe-8lr71rtss, title=Fuzzy Peach ]]

Tea in Recipe

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Fuzzy Peach

Servings: 1

Keywords: Pastry, Dessert, Sweet, Pantone, Peach Fuzz

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hours 0 mins


Vanilla Peach Jam

  • 250 g. Peaches (frozen or fresh)
  • 100 g. Sugar (1)
  • 7 g. Lemon Juice
  • ¼ tsp. Pectin
  • 25 g. Sugar (2)

Peach Tea Panna Cotta


Vanilla Peach Jam

  1. Cook the peaches, sugar and lemon juice for 5 minutes or until soft.
  2. In a small bowl, mix the sugar and pectin together.
  3. Add sugar and pectin mixture into the peaches.
  4. Cook for another 2 minutes, then blend until jam consistency.
  5. Cool down and pipe into molds then freeze overnight.

Peach Tea Panna Cotta

  1. Let the gelatin sit in cold water to bloom for 3-5 minutes, set aside.
  2. Boil cream (1) , mascarpone and sugar together while whisking continuously. Remove from the heat and add Peach Fuzz tea and bloomed gelatin to steep for 10 minutes.
  3. With a stand mixer or hand mixer, whip the cream (2) and vanilla extract to soft peaks.
  4. Using a whisk, fold the cream into the mascarpone and tea mixture until smooth.
  5. Fill your desired molds with the mixture and insert your frozen peach jam inside.
  6. Freeze overnight to unmold.


Crafted at The Dorian Hotel