Place 2 causa cylinders on a plate.
Layer avocado tartare, king crab mix, avocado aioli, and ¼ of tomato cherry on top of causa.
Garnish with fried kale and ¼ quail egg.
Add huancaina sauce on each side of the cylinder.
Add Tealeaves Organic English Breakfast blue foam on top.
Finish by carefully placing purple corn tortilla powder, green oil and micro greens.
Steep 2 teabags of Organic English Breakfast Whole Leaf Pyramid Teabags and clitoria flowers in the hot water until a blue color is achieved.
Boil the potatoes, put through the ricer, add oil and allow to cool.
When the potatoes have been cooled, add lime juice, salt, Aji Amarillo and tea infusion.
Infuse the clitoria flowers and 2 teabags of Organic English Breakfast Whole Leaf Pyramid Teabags until a blue color is achieved.
Strain and let cool.
Add soy lecithin and mix well.
Use hand blender to create the foam.
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.