Gently place the TEALEAVES Energy White Chocolate Mousse on a flat dessert plate.
Spoon poached mango and orange segments, and pour bourbon citrus compote over top.
Add ginger gelée around the mousse and compote.
Garnish with fresh mint and gold leaves.
Infuse 15 TEALEAVES Energy Whole Leaf Pyramid Teabags in milk, overnight.
Rehydrate the gelatin in the water.
Strain the Energy and milk infusion and bring to a boil.
Slowly pour the half amount of liquid onto the melted white chocolate, whisking to create a smooth and glossy texture.
Add the other half of the milk with the dissolved gelatin.
When the chocolate mixture reaches room temperature, fold in the whipped cream.
Pour immediately into desired molds.
Cut the mango into small cubes and segment the orange.
Bring the water to a boil with the sugar and infuse the vanilla pod for 8 minutes, covered.
Pass the warm syrup through a sieve over the cut fruit pieces, then place in the cooler.
Bring water to a boil with the sugar and ginger and remove from heat.
Soak the gelatin in ice water and add to the liquid.
Add the lime juice and place the mixture in the refrigerator.
Wash the oranges and boil for 30 minutes in a large amount of water to reduce bitterness.
Drain and coarsely cut the oranges and fry with butter and brown sugar until caramelized.
Add the white sugar and cover with water.
Reduce until nearly all of the water has evaporated.
Mash the oranges finely before adding the cornstarch mixed with water.
Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency.
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.