Place a spoonful of Orange Fluid Gel in a large bowl.
Using tweezers, plate the heirloom cherry tomatoes beside the Orange Fluid Gel.
Add three spoonfuls of the Saffron-Vanilla Rooibos Gelée around the Orange Fluid Gel.
Pour the Tomato-Nasturtium Flower Soup below the heirloom tomatoes.
Garnish with Marigold Flowers, Nasturtium Flowers and orange zest.
Pass the orange juice through a fine chinois.
Bloom agar in water for 20 minutes.
Add purée to the agar mix.
Pass through a fine chinois.
In blender, blend until smooth.
Pass through a fine strainer.
Vacuum pack, to remove all bubbles.
Bring water, sugar and salt to a boil.
Remove from heat and add TEALEAVES Vanilla Rooibos Whole Leaf Pyramid Teabags and saffron.
Allow to steep for 7 minutes.
Strain through a fine chinois and stir in the bloomed gelatin sheets.
Set in container over night.
Remove gelée from the container and chop into small jewels.
Cut tomatoes in half (lengthwise) and place with the skin side down on oven pan.
Season with salt, sugar, garlic, thyme, and olive oil.
Place in oven at 210 ºF, on high fan for 2 hours, turning the tomatoes every 20 minutes until done (commercial kitchen convection oven settings: no humidity high fan).
Remove from oil and allow to cool.
Combine 1500 grams of roasted tomatoes, salt, sugar, and xanthan in blender and purée till smooth.
Pass through strainer and transfer to a large mixing bowl over ice.
With hand blender, emulsify olive oil, tomato juice, sherry vinegar and nasturtium flowers.
Adjust seasoning to taste.
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