Sugar Plum Fairy Tale

Harmonizing smooth, fruity panna cottas and a Sugar Plum Fairy tea-infused ice cream with a crisp sablé viennois, Pastry Chef Ravindra Verma of the Ritz Carlton New Orleans creates a plate as delicate as the Sugar Plum Fairy.
 
Different textures create a sweet fairy tale of satsuma, plum, cassia and rooibos.
 
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Notes from Pastry Chef Ravindra Verma, Ritz Carlton, New Orleans:

 

“We hand-mixed a sugar dough, and chilled it for four hours. If you didn’t, the dough would be too soft to handle when mixed and softened with room temperature butter, and will end up as a tuile rather than a crisp cookie. It’s all about harmonizing the different elements of the dessert.”

“The dessert is very light and creamy, so we needed to add a bit of texture.”

Plum Panna Cotta


Ingredients

  • 100 Grams
    Red Plum Purée
  • 40 Grams
    Sugar
  • 1/2
    Vanilla Bean
  • 3.6 Grams
    Gelatin Leaf, bloomed
  • 100 Grams
    Cream, semi-whipped

Steps

  1. Heat the red plum purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.

Cassis Panna Cotta


Ingredients

  • 100 Grams
    Cassis Purée
  • 40 Grams
    Sugar
  • 1/2
    Vanilla Bean
  • 3.6 Grams
    Gelatin Leaf, bloomed
  • 100 Grams
    Cream, semi-whipped

Steps

  1. Heat the cassis purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.

Satsuma Panna Cotta


Ingredients

  • 100 Grams
    Satsuma Purée
  • 40 Grams
    Sugar
  • 1/2
    Vanilla Bean
  • 3.6 Grams
    Gelatin Leaf, bloomed
  • 100 Grams
    Cream, semi-whipped

Steps

  1. Heat the satsuma purée with half of a split vanilla bean and the sugar.

  2. Add the bloomed gelatin and let the mixture cool.

  3. Once it’s cooled, fold in the whipped cream.

  4. Pour into a flexipan and freeze.

Sablé Viennois


Ingredients

  • 187 Grams
    Butter
  • 75 Grams
    Icing Sugar
  • Vanilla Bean, scraped
  • 225 Grams
    Cake Flour
  • 1 Gram
    Fleur De Sel
  • 30 Grams
    Egg White

Steps

  1. Mix together the flour, butter, icing sugar, vanilla bean and salt.

  2. Add the egg whites and gently mix.

  3. Chill the dough.

  4. Roll to a 2.5 on a dough sheeter and cut to 4x1.5 inches.

  5. Bake at 350ºF until lightly golden.

Sesame Tuile


Ingredients

  • 400 Grams
    Butter
  • 600 Grams
    Icing Sugar
  • 1
    Orange, juiced
  • 100 Grams
    Glucose
  • 180 Grams
    AP Flour
  • 400 Grams
    Sesame Seeds

Steps

  1. Cream the butter and sugar until creamy.

  2. Add in the glucose mixed with the juice of 1 orange.

  3. Add the flour and sesame seeds.

  4. Spread thin on a silpat and bake at 350ºF until lightly golden.

Sugar Plum Fairy Ice Cream


Ingredients

  • 780 Grams
    Milk
  • 20 Grams
    TEALEAVES Sugar Plum Fairy Loose Leaf Tea
  • 150 Grams
    Sugar
  • 50 Grams
    Inverted Sugar
  • 420 Grams
    Cream
  • 8 Grams
    Stablilizer
  • 50 Grams
    Glucose
  • 100 Grams
    Egg Yolks

Steps

  1. Cold infuse the loose leaf tea and milk overnight. Strain the next day.

  2. Boil the tea-infused milk, sugar, cream, stabilizer and glucose.

  3. Add the egg yolk and let rest overnight.

  4. Churn with an ice cream machine.

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.

Tea in recipe

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