Celebration of Summer

The #PaletteForYourPalate Tea Entrée Celebration of Summer is Tealeaves ICON and Executive Chef Shaun Hergatt’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

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.
Facebook
Twitter
Pinterest
Instagram

The #PaletteForYourPalate Tea Entrée Celebration of Summer is Tealeaves ICON and Executive Chef Shaun Hergatt’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

 

Notes from Shaun Hergatt, Owner & Executive Chef at Juni:

 

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body. We then gave it a touch of saffron, for a slight twist to the blend flavor profile.”

“We composed this dish with Organic Vanilla Rooibos as the centerpiece, rather than a garnish, by transforming its texture and adding gelatin to achieve a fuller body.”

Celebration of Summer Entrée

Serves 4

Ingredients

  • 1
    Orange Fluid Gel (See Recipe Below)
  • 5
    Heirloom Cherry Tomatoes
  • 15 Grams
    Saffron-Vanilla Rooibos Gelée (See Recipe Below)
  • 65 Grams
    Tomato-Nasturtium Flower Soup (See Recipe Below)
  • 2 Grams
    Marigold Flowers
  • 2 Grams
    Orange Nasturtium Flowers
  • 1
    Orange Zest

Steps

  1. Place a spoonful of Orange Fluid Gel in a large bowl.

  2. Using tweezers, plate the heirloom cherry tomatoes beside the Orange Fluid Gel.

  3. Add three spoonfuls of the Saffron-Vanilla Rooibos Gelée around the Orange Fluid Gel.

  4. Pour the Tomato-Nasturtium Flower Soup below the heirloom tomatoes.

  5. Garnish with Marigold Flowers, Nasturtium Flowers and orange zest.

  6. Enjoy!

Orange Fluid Gel

Serves 4

Ingredients

  • 250 Grams
    Orange Juice Concentrate
  • 100 Grams
    Water
  • 4 Grams
    Agar

Steps

  1. Pass the orange juice through a fine chinois.

  2. Bloom agar in water for 20 minutes.

  3. Add purée to the agar mix.

  4. Pass through a fine chinois.

  5. Let cool.

  6. In blender, blend until smooth.

  7. Pass through a fine strainer.

  8. Vacuum pack, to remove all bubbles.

  9. Store cold.

Saffron-Vanilla Rooibos Gelée

Serves 4

Ingredients

  • 1 Liter
    Water
  • 4
    TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags (Master Blend No. 2237)
  • 1 Gram
    Saffron
  • 5 Grams
    Salt
  • 14 Grams
    Sugar
  • 10
    Gelatin Sheets, Silver Strength/160 Bloom

Steps

  1. Bring water, sugar and salt to a boil.

  2. Remove from heat and add TEALEAVES Vanilla Rooibos Whole Leaf Pyramid Teabags and saffron.

  3. Allow to steep for 7 minutes.

  4. Strain through a fine chinois and stir in the bloomed gelatin sheets.

  5. Set in container over night.

  6. Remove gelée from the container and chop into small jewels.

Tomato-Nasturtium Flower Soup

Serves 4

Ingredients

  • 1 Kilogram
    Roma Tomatoes
  • 15 Grams
    Garlic, De-germed and Sliced Thin Lengthwise
  • 0.25 Grams
    Thyme Leaves
  • 25 Grams
    Sugar
  • 5 Grams
    Salt
  • 250 Millilitres
    Olive Oil
  • 450 Grams
    Tomato Juice
  • 1 Gram
    Xanthan Gum
  • 25 Grams
    Sherry Vinegar
  • 10 Grams
    Salt
  • 5 Grams
    Sugar
  • 300 Grams
    Olive oil
  • 500 Grams
    Orange Nasturtium Flowers

Steps

  1. Cut tomatoes in half (lengthwise) and place with the skin side down on oven pan.

  2. Season with salt, sugar, garlic, thyme, and olive oil.

  3. 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).

  4. Remove from oil and allow to cool.

  5. Combine 1500 grams of roasted tomatoes, salt, sugar, and xanthan in blender and purée till smooth.

  6. Pass through strainer and transfer to a large mixing bowl over ice.

  7. With hand blender, emulsify olive oil, tomato juice, sherry vinegar and nasturtium flowers.

  8. Adjust seasoning to taste.

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.

Tea in recipe

Comments

Your email address will not be published.