Adella

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

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.
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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:

“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.”

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

Adella Dessert

Serves 1

Ingredients

  • -
    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

Steps

  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

Serves 1

Ingredients

  • 450 Grams
    Milk
  • 15
    TEALEAVES Energy Whole Leaf Pyramid Teabags (Master Blend No. 2231)
  • 600 Grams
    White Chocolate
  • 10 Grams
    Gelatin Powder
  • 50 Grams
    Water
  • 1 Liter
    Whipping Cream

Steps

  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.

Ginger Gelée

Serves 1

Ingredients

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

Steps

  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

Serves 1

Ingredients

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

Steps

  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.

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.

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