Organic Vanilla Rooibos Panna Cotta

The #PaletteForYourPalate Tea Dessert Organic Vanilla Rooibos Panna Cotta is Pastry Chef Alex Abley’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.
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The #PaletteForYourPalate Tea Dessert Organic Vanilla Rooibos Panna Cotta is Pastry Chef Alex Abley’s creation, inspired by TEALEAVES Organic Vanilla Rooibos + Pantone 714C + Mood: Imaginative.

 

Notes from Alex Abley, Pastry Chef at Railtown Cafe:

 

“I used Organic Vanilla Rooibos in the opaline, just in its raw form with cooked sugar. The blend infuses the sugar very delicately, imparting a toasted note to the garnish.”

“The blend infuses the sugar very delicately, imparting a toasted note to the garnish.”

Rooibos-Infused Panna Cotta

Serves 1

Ingredients

  • 1000 Grams
    Cream
  • 500 Grams
    Milk
  • 100 Grams
    Sugar
  • 2
    TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags (Master Blend No. 2237)
  • 4 Sheets
    Gelatin

Steps

  1. Add milk, cream and sugar to a pot and bring to a boil.

  2. Turn down to a light simmer and reduce liquid for 1 hour.

  3. Bloom gelatin sheets in cold water and add the drained sheets to the hot mixture. Stir in tea and let infuse for 3-4 minutes.

  4. Strain through fine mesh strainer and transfer to the final vessel.

  5. Refrigerate for at least 1 hour then serve.

Apricot Jam Sponge Cake

Serves 1

Ingredients

  • 150 Grams
    Apricot Jam
  • 20 Grams
    Milk
  • 80 Grams
    Water
  • 100 Grams
    Butter
  • 200 Grams
    All Purpose Flour
  • 10 Grams
    Baking Powder
  • 6
    Eggs

Steps

  1. Add jam, butter, milk and water to a pot and bring to a boil.

  2. Pour hot liquid into blender.

  3. On medium speed add eggs one at a time.

  4. Once eggs are incorporated increase speed and add flour and blend until smooth.

  5. Transfer to a cream whipping canister.

  6. Charge with 2 compressed air charges and refrigerate for 1 hour.

  7. Shake well and expel a portion cake batter into a plastic deli container or paper cup.

  8. Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).

  9. Chill cake once cooked and pull into pieces.

Vanilla Orange Sauce

Serves 1

Ingredients

  • 500 Grams
    Orange Juice
  • 1
    Vanilla Bean
  • 10 Grams
    Sugar
  • 5 Grams
    Agar Agar

Steps

  1. Squeeze 500 mL worth of orange juice into a pot.

  2. Add vanilla bean and bring to a boil.

  3. Mix sugar and agar and add once boiling.

  4. Cook for 15-20 seconds and then chill until it sets into a hard gelée.

  5. Cut gelée up and blend on high until smooth.

Rooibos Opaline

Serves 1

Ingredients

  • 337 Grams
    Soft Fondant
  • 225 Grams
    Glucose
  • 1 Pinch
    TEALEAVES Organic Vanilla Rooibos (Master Blend No. 1111)

Steps

  1. Add fondant and glucose to a pot and cook to 160 ºF.

  2. Pour onto a large non-stick mat.

  3. Once cool break into smaller pieces and blend in food processor into a fine powder.

  4. Put 1 tsp. of powder onto a non-stick mat and flatten into a thin circle.

  5. Sprinkle rooibos tea on top and cover with a 2nd non-stick mat.

  6. Bake at 350 ºF for 1-2 minutes just until the white powder turns clear.

  7. Let cool and store in airtight container.

  8. Add sugar and water to a pot and bring to a boil.

  9. Add oranges to the sugar water and simmer until the water evaporates and the sugar starts to bubble.

  10. Remove peel and let cool on parchment paper.

Rooibos-Infused Syrup

Serves 1

Ingredients

  • 100 Grams
    Butter
  • 100 Grams
    Cream
  • 50 Grams
    Sugar
  • 2
    TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags (Master Blend No. 2237)

Steps

  1. Add butter cream and sugar to a pot and bring to a boil.

  2. Infuse tea for 3-4 minutes and stain out.

  3. Use syrup warm or at room temperature.

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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