Slice ½ of an Asian Pear and arrange on plate.
Unmold panna cotta and arrange on plate with pear.
Garnish with a scoop of raspberry sorbet, orange lace cookie, pomegranate seeds (optional), mint (optional).
In small pot heat milk, cream, sugar and split vanilla bean with seeds.
Bring to a simmer.
Place 1 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags into milk/sugar mixture, let it steep for 15 minutes.
Once steeped remove tea bags.
Remove from heat.
Stir in bloomed gelatin sheets.
Let cool slightly and pour into 4 small shallow bowls.
Refrigerate until set.
Place all ingredients except for pears into a pot, bring to a simmer.
Place pears in pot and poach in syrup mixture for 30 to 40 minutes until tender but still crisp.
Place pears into a glass bowl, cover with syrup and chill.
Combine flour and sugar, sift.
Combine orange juice and zest, stir into dry ingredients, whisk until smooth.
Pour butter over above mixture, whisk until smooth.
Refrigerate a minimum of 2 hours or overnight.
Pipe small rounds the size of a dime onto silpat lined baking sheet.
Bake at 350 ºF for 10 minutes or until light golden brown.
Combine sugar and water in a pot.
Bring to a simmer, turn off heat.
Add TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags and steep for 15 minutes.
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.