Add milk, cream and sugar to a pot and bring to a boil.
Turn down to a light simmer and reduce liquid for 1 hour.
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.
Strain through fine mesh strainer and transfer to the final vessel.
Refrigerate for at least 1 hour then serve.
Add jam, butter, milk and water to a pot and bring to a boil.
Pour hot liquid into blender.
On medium speed add eggs one at a time.
Once eggs are incorporated increase speed and add flour and blend until smooth.
Transfer to a cream whipping canister.
Charge with 2 compressed air charges and refrigerate for 1 hour.
Shake well and expel a portion cake batter into a plastic deli container or paper cup.
Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).
Chill cake once cooked and pull into pieces.
Squeeze 500 mL worth of orange juice into a pot.
Add vanilla bean and bring to a boil.
Mix sugar and agar and add once boiling.
Cook for 15-20 seconds and then chill until it sets into a hard gelée.
Cut gelée up and blend on high until smooth.
Add fondant and glucose to a pot and cook to 160 ºF.
Pour onto a large non-stick mat.
Once cool break into smaller pieces and blend in food processor into a fine powder.
Put 1 tsp. of powder onto a non-stick mat and flatten into a thin circle.
Sprinkle rooibos tea on top and cover with a 2nd non-stick mat.
Bake at 350 ºF for 1-2 minutes just until the white powder turns clear.
Let cool and store in airtight container.
Add sugar and water to a pot and bring to a boil.
Add oranges to the sugar water and simmer until the water evaporates and the sugar starts to bubble.
Remove peel and let cool on parchment paper.
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.