Le Chai

The #PaletteForYourPalate Tea Dessert Le Chai is Pastry Chef Mina Pizarro’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.

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.
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The #PaletteForYourPalate Tea Dessert Le Chai is Pastry Chef Mina Pizarro’s creation, inspired by TEALEAVES Monsoon Chai + Pantone 205C + Mood: Exotic.

 

Notes from Mina Pizarro, Pastry Chef at Juni:

 

“We have a chai ganache and a chai dentelle, so I created a lychee sorbet and lime posset to balance the aromatic spices. Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.”

“Pistachio crumble and basil oil add complexity to the dessert, light yet flavorful.”

Le Chai Dessert

Serves 1

Ingredients

  • -
    Vanilla Crémeux (See Recipe Below)
  • -
    TEALEAVES Monsoon Chai Ganache (See Recipe Below)
  • -
    Lime Posset (See Recipe Below)
  • -
    Pistachio Crumble
  • -
    Lychee Sorbet (See Recipe Below)
  • -
    Basil Oil
  • -
    TEALEAVES Monsoon Chai Dentelle (See Recipe Below)
  • -
    Pink Peppercorns

Steps

  1. Arrange vanilla crémeux, ganache, and lime posset on a dessert plate.

  2. Place TEALEAVES Monsoon Chai Dentelle on the plate.

  3. Scoop out Lychee sorbet and place gently on top of dentelle.

  4. Drizzle basil oil, sprinkle with pistachio crumble and grind some pink peppercorn on top.

  5. Enjoy!

Vanilla Crémeux

Serves 1

Ingredients

  • 2.5
    Bloomed Gelatin
  • 100 Grams
    Egg Yolks
  • 225 Grams
    Heavy Cream
  • 350 Grams
    White Chocolate
  • 350 Grams
    Whipped Cream
  • 0.5
    Vanilla Bean, Scraped

Steps

  1. Heat heavy cream and vanilla scraping in a pot.

  2. Temper yolk and heat to 80 ºC.

  3. Add bloomed gelatin and strain over melted white chocolate.

  4. Stir mixture to emulsify.

  5. Fold in whipped cream (soft).

TEALEAVES Monsoon Chai Ganache

Serves 1

Ingredients

  • 10
    TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags (Master Blend No. 2234)
  • 250 Grams
    Heavy Cream
  • 25 Grams
    Glucose Syrup
  • 200 Grams
    White Chocolate

Steps

  1. Heat TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in a saucepan.

  2. Allow the aroma to come through and deglaze with heavy cream.

  3. Allow to steep and strain over melted white chocolate and glucose syrup.

  4. Stir mixture to emulsify.

Lime Posset

Serves 1

Ingredients

  • 300 Grams
    Heavy Cream
  • 60 Grams
    Sugar
  • 1
    Lime Zest
  • 2
    Bloomed Gelatin
  • 40 Grams
    Buttermilk
  • 60 Grams
    Lime Juice
  • 1 Gram
    Lactic Acid
  • 0.25 Teaspoons
    Salt

Steps

  1. Bring heavy cream, sugar and zest to a boil.

  2. Add gelatin and strain over buttermilk, lime juice and lactic acid mixture.

  3. Season with salt.

  4. Refrigerate.

Lychee Sorbet

Serves 1

Ingredients

  • 2 Cans
    Lychee with Juice
  • 135 Grams
    Lime Juice
  • 18 Grams
    Simple Syrup (See Recipe Below)

Steps

  1. Blend all ingredients.

  2. Transfer into an ice cream machine and proceed according to the manufacturer’s instructions.

TEALEAVES Monsoon Chai Dentelle

Serves 1

Ingredients

  • 60 Grams
    TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags (Master Blend No. 2234)
  • 500 Grams
    Milk
  • 60 Grams
    Chai Milk
  • 150 Grams
    Butter
  • 200 Grams
    Sugar
  • 65 Grams
    Corn Syrup
  • 25 Grams
    Black Cocoa

Steps

  1. Steep TEALEAVES Monsoon Chai Whole Leaf Pyramid Teabags in warm milk.

  2. Strain and reserve for use.

  3. Combine all ingredients except cocoa powder in pan.

  4. Cook mixture to 118 ºC.

  5. Whisk in cocoa powder and reserve to cool.

  6. Spread thin and bake at 400 ºF for 2 minutes.

  7. Pull and shape.

Simple Syrup

Serves 1

Ingredients

  • 0.5 Cups
    Water
  • 0.5 Cups
    Sugar

Steps

  1. Combine water and sugar in saucepan over medium heat.

  2. Stir continuously until sugar is fully dissolved.

  3. Remove from heat and let cool.

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.

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