Sprinkle the hazelnut crumble around the plate.
Place the pipes of Nutcracker mousse on top of the strips of sable cookie.
Place the black pepper ice cream on the hazelnut crumble.
Place pieces of pear and toasted hazelnuts around the plate.
Garnish with edible flowers and a sprinkle of cinnamon.
Mix all the ingredients together with soft butter and let chill in the refrigerator.
Roll the dough in between 2 pieces of parchment paper until it reaches a 0.5” thickness. Chill in the refrigerator.
Cut the sable dough into 0.5”x 6” strips, then bake at 350ºF for 8 minutes, or until golden brown.
Mix all the ingredients together and bake at 350ºF for 10-12 mins, or until golden brown. Let cool.
Once cool, mix in a robot coupe or food processor until it reaches a coarsely ground crumble.
Bring the heavy cream (1) to a boil, then infuse the Nutcracker tea for 8 minutes covered. Strain.
Bring the tea-infused cream (1) to a boil again, then add gelatin and stir until the gelatine is melted.
Pour the white chocolate into the cream.
Whip the cream (2) and fold into the slightly cold white chocolate mix.
Pour the mousse mixture into plastic pipes to form a tube, and reserve in the freezer.
Bring all the ingredients except the pear to a boil.
Add the pear and bring the heat down to simmer.
Poach the pear for 18-20 minutes, or until a knife goes through the pear with a slight resistance.
Remove the pears from the poaching liquid and reserve in the refrigerator.
Bring the milk and cream to a boil add the tellicherry pepper. Let infuse for 1 hour, then strain.
Mix the egg yolks and sugar in a mixer until it reaches a sabayon consistency (the ribbon stage). It should take about 3-4 minutes.
Incorporate the infused pepper mixture to the egg and sugar mix until dissolved.
Add the sorbet stabilizer and cook the cream on a slow burner while stirring, until it reaches 185ºF.
Strain the mixture and quickly cool over an ice bath. Reserve the mixture in the refrigerator overnight for 12 hours. Mix it with a hand mixer then spin it in an ice cream machine.
Reserve in the freezer until ready to serve.
In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.
Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to Nutcracker.AfternoonTEALEAVES.com.