Pour the crème anglaise into the tart shell and let it set.
Transfer the blueberry confit to the tart shell layered with the crème anglaise.
Pipe the the montée on the tart shell.
Decorate with chocolate décor, fresh local blueberry and some orange zest to balance the flavor.
Bring the cream to the boil in a saucepan.
Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags, infuse then cover for 1 hour.
Strain and add cream to obtain 250 grams total of liquid.
Whip egg yolks and sugar for 4-5 minutes to ribbon consistency.
Bring the cream back to a boil.
Pour over whipped egg and sugar mix, to temper.
Stir and pour back into saucepan, cooking the mix to 85 ºC.
Pour into the chocolate and bloomed gelatin to emulsify.
Bring the purée and orange juice to the boil in a saucepan.
Add sugar and pectin NH mix to the purée and boil for 30 seconds.
Add your blueberries, liqueur and stir, then finish by incorporating the trimoline.
Pour into a frame 1cm thickness (same size as the tart shell).
Let it set.
Bring the cream and sugar to the boil in a saucepan.
Once boiling, add TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags and infuse covered for 1 hour.
Strain and add more cream to obtain 250 grams of liquid, in total.
Bring the cream back to a boil and pour over the chocolate and mascarpone and emulsify the ganache.
Add the other cream and blueberry liqueur and finish the emulsion with a hand blender.
Let rest overnight in fridge.
Whip to a hard peak.
When ready to use, put in a piping bag with rose tip.
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