Palate Jolt

The #PaletteForYourPalate Tea Entrée Palate Jolt is Tealeaves ICON and Executive Chef Antonio Cardoso’s creation, inspired by TEALEAVES Energy + Pantone 716C + Mood: Invigorated.

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 Entrée Palate Jolt is Tealeaves ICON and Executive Chef Antonio Cardoso’s creation, inspired by TEALEAVES Energy + Pantone 716C + Mood: Invigorated.

 

Notes from Antonio Cardoso, Executive Chef at Conrad New York:

 

“The taste of mint, bergamot and grape in the Energy blend is concentrated as the light foam atop pan-roasted scallops. Then the earthy flavors of beautiful carrots and vanilla butternut squash purée grounds the dish.”

“The earthy flavors of beautiful carrots and vanilla butternut squash purée grounds the dish.”

Palate Jolt Entrée

Serves 1

Ingredients

  • 1 Tablespoon
    Unsalted Butter
  • 1 Tablespoon
    Key Lime Clouds (See Recipe Below)
  • 1 Teaspoon
    Crispy Pancetta, Finely Chopped
  • 1 Teaspoon
    Vincotto or Balsamic Glaze
  • 2
    Thumbelina Carrots
  • 3
    Large Dry U8 Scallops - U8 Scallop Size: 8 Scallops/Pound
  • 6
    Fresh Garbanzo Beans, Peeled
  • -
    Vanilla Butternut Squash Purée (See Recipe Below)
  • Garnish
    Edible Flower Petals
  • Garnish
    Popcorn Shoots
  • Garnish
    Micro Cilantro

Steps

  1. In a high heated pan, add oil and sear scallops until golden brown.

  2. In separate pan, add butter and sauté carrots and fresh garbanzo beans.

  3. Place a spoonful of Vanilla Butternut Squash Purée in the center of plate and delicately arrange key lime cloud.

  4. Alternate the scallops, carrots and garbanzo beans.

  5. Decorate with edible flower petals, popcorn shoots, micro cilantro and crispy pancetta.

  6. Drizzle small dots of Vincotto or Balsamic Glaze around plate and serve immediately.

  7. Enjoy!

Vanilla Butternut Squash Purée

Serves 1

Ingredients

  • 1 Tablespoon
    Unsalted Butter
  • 0.5
    Medium White Onion | Diced
  • 0.5
    Vanilla Bean Pod
  • 2 Cups
    Fresh Orange Juice
  • 1
    Medium Butternut Squash | Peeled & Finely Cubed

Steps

  1. Add 1 tbsp butter to sauce pan.

  2. Add onions and vanilla pod and butternut squash to pan and cover with fresh orange juice.

  3. Season with salt and let simmer until squash is soft.

  4. Purée butternut squash in food processor and set aside.

Key Lime Clouds

Serves 1

Ingredients

  • 3 Cups
    Water
  • 2
    TEALEAVES Energy Whole Leaf Pyramid Teabags (Master Blend No. 2231)
  • 1/2 Cup
    Egg White
  • 4 Tablespoons
    Yuzu Juice
  • 1
    Lime Zest
  • 1/4 Cup
    Heavy Cream

Steps

  1. In a deep pan, add water and 2 TEALEAVES Energy Whole Leaf Pyramid Teabags and simmer on low for 5 minutes to infuse.

  2. Remove teabags.

  3. In separate bowl, whip the egg white until solid firm.

  4. Incorporate the yuzu juice, lime zest and cream.

  5. Place mixture in disposable piping bag, slowly pipe mixture in a tubular shape into the infused water.

  6. Let the clouds cook in simmering liquid until firm and set aside.

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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