Seeing Scarlet Dessert


Seeing Scarlet

The #PaletteForYourPalate Tea Dessert Seeing Scarlet is Chef Christine Yen’s creation, inspired by TEALEAVES Organic Imperial Oolong + Pantone 1945C + Mood: Sophisticated.


What a perfect match for the sophisticated palate of Organic Imperial Oolong with its estate leaves, hand-picked at dawn to capture flavor at its peak.


The Dragon signifies noble strength and imperial power while its red hue is associated with the Fire element.


“Elegant, cultivated, rich and refined, this deep red tone conveys luxury, power and tradition.”

Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“Asian pear is poached in pomegranate juice to achieve that vibrant red hue and to create a mood of sophistication. The tartness of the fruit also worked perfectly with the Organic Imperial Oolong simple syrup, bringing out the honey notes in the poaching liquid.”

— Chef Christine Yen

[[ recipeID=recipe-9kpwyfqgv, title=Seeing Scarlet ]]

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Seeing Scarlet

“I thought notes of vanilla bean would pair nicely with the sweet palate of Organic Imperial Oolong. Then I used pomegranate juice when poaching the Asian pear, producing a rich ruby color and a tartness to complement the tea.”

- Chef Christine Yen

Servings: 1

Keywords: Pantone, Dessert

  • Prep Time: 45 mins
  • Cook Time: 0 mins
  • Total Time: 45 mins


Seeing Scarlet

  • TEALEAVES Organic Imperial Oolong Milky Panna Cotta (see recipe below)
  • Pomegranate Asian Poached Pear (see recipe below) 
  • Raspberry Sorbet (see recipe below)
  • Orange Lace Cookies (see recipe below)

TEALEAVES Organic Imperial Oolong Milky Panna Cotta

  • 100 Grams Milk
  • 100 Grams Cream
  • 40 Grams Sugar
  • 1 Vanilla Bean, Split with Seeds Scraped
  • 2 Gelatin, Soaked in Water
  • 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabag

Pomegranate Poached Asian Pear

  • 2 Asian Pears, Peeled and Cored
  • 400 mL. Pomegranate Juice

Red Quinoa, Honey & Pumpkin Seed Crumble

  • 1 L TEALEAVES Organic Imperial Oolong Simple Syrup (see recipe below)
  • Zest of Orange
  • 1 Cinnamon Stick
  • 10 Peppercorns
  • 10 Dried Cherries

Raspberry Sorbet

  • 250 Grams Raspberry Purée
  • 110 Grams Sugar
  • 30 Grams Glucose
  • 110 Grams Water

Orange Lace Cookies

  • 113 Grams Sugar
  • 43 Grams Flour
  • 113 Grams Orange Juice
  • 57 Oz. Butter, Melted
  • ½ Zest of Orange

TEALEAVES Organic Imperial Oolong Simply Syrup


Seeing Scarlet

  1. Slice ½ of an Asian Pear and arrange on plate.
  2. Unmold panna cotta and arrange on plate with pear.
  3. Garnish with a scoop of raspberry sorbet, orange lace cookie, pomegranate seeds (optional), mint (optional).
  4. Enjoy!

TEALEAVES Organic Imperial Oolong Milky Panna Cotta

  1. In small pot heat milk, cream, sugar and split vanilla bean with seeds.
  2. Bring to a simmer.
  3. Place 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags into milk/sugar mixture, let it steep for 15 minutes.
  4. Once steeped remove tea bags.
  5. Remove from heat.
  6. Stir in bloomed gelatin sheets.
  7. Let cool slightly and pour into 4 small shallow bowls.
  8. Refrigerate until set.

Pomegranate Poached Asian Pear

  1. Place all ingredients except for pears into a pot, bring to a simmer.
  2. Place pears in pot and poach in syrup mixture for 30 to 40 minutes until tender but still crisp.
  3. Place pears into a glass bowl, cover with syrup and chill.

Red Quinoa, Honey & Pumpkin Seed Crumble

  1. Pre-heat the oven to 370 ºF.
  2. Once oil is heated, fry the cooked quinoa for about 1 minute and remove using a fine mesh strainer.
  3. Do the same with pumpkin seeds.
  4. Place fried quinoa and pumpkin seeds on a tray lined with paper towel to absorb excess oil.
  5. Once cold, place both the fried red quinoa, pumpkin seeds and honey powder in a tall blender and ground at medium speed for about 15 seconds.
  6. Set aside until needed.

Raspberry Sorbet

  1. Combine all ingredients.
  2. Churn in ice-cream machine (follow manufacturer's instructions).

Orange Lace Cookies

  1. Combine flour and sugar, sift.
  2. Combine orange juice and zest, stir into dry ingredients, whisk until smooth.
  3. Pour butter over above mixture, whisk until smooth.
  4. Refrigerate a minimum of 2 hours or overnight.
  5. Pipe small rounds the size of a dime onto silpat lined baking sheet.
  6. Bake at 350 ºF for 10 minutes or until light golden brown.

TEALEAVES Organic Imperial Oolong Simply Syrup

  1. Combine sugar and water in a pot.
  2. Bring to a simmer, turn off heat.
  3. Add TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags and steep for 15 minutes.


TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate 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 Tea Recipes and Palette For Your Palate.