Culinary

Peaches "n" Cream

BAKING WITH TEA

Peaches "n" Cream

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, the Pelican Hill Resort Culinary Team masterfully crafted the "Peaches 'n' Cream" dessert, an expert infusion for a delightful culinary experience.

We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists in using Pantone Color of the Year 2024 PANTONE 13-1023 Peach Fuzz tea blend as their muse in creating an expert infusion. The color's potential inspired a masterful exploration of blending the borders of culinary and design.

This hand-picked white tea with notes of peach is the perfect conduit for connection, a comforting embrace symbolizing the warmth of the Pantone Color of the Year 2024.

[[ recipeID=recipe-8lr72i8qj, title=Peaches "n" Cream ]]

Tea in Recipe

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Peaches "n" Cream

Servings: 1 Dessert

Keywords: Dessert, Sweet, Pantone, Peach Fuzz

  • Prep Time: 20 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

Almond Joconde

  • 180 g. Powdered Sugar
  • 180 g. Almond Flour
  • 48 g. All Purpose Flour
  • 18 g. Unsalted Butter, melted
  • 250 g. Eggs
  • 325 g. Egg Whites
  • 80 g. Granulated Sugar

Peach Compote

White Chocolate Mousse

  • 412 g. Pastry Cream
  • 363 g. Valrhona Opalys
  • 145 g. Peach Puree
  • 847 g. Whipped Cream
  • 170 g. Gelatin

Pastry Cream

  • 275 g. Milk
  • 1 each Eggs
  • 55 g. Granulated Sugar
  • 20 g. Elsay
  • 12 g. Cornstarch

Pine Nut Dust

  • 300 g. Butter, cold, diced
  • 300 g. Raw Sugar
  • 210 g. Cake Flour
  • 300 g. Pine Nuts
  • 90 g. Feuilletine

Pavlova

  • 120 g. Eggs Whites
  • 240 g. Granulated Sugar
  • ½ tsp. Vanilla Extract
  • 1 tsp. White Vinegar

Instructions

Almond Joconde

  1. Beat together powdered sugar, flours, and eggs until smooth consistency. Stream in melted butter. Make a soft peak meringue with egg whites and granulated sugar. Fold into batter. Spread evenly onto a sheet pan. Bake 375 F for 8 minutes.

Peach Compote

  1. Steep tea leaves in peach puree and strain. Combine all ingredients and bring to a boil.

White Chocolate Mousse

  1. Melt Opalys chocolate over bain marie. Melt gelatin with peach puree. Whisk pureed gelatin mix into pastry cream until smooth no lumps. Pour into melted chocolate. Fold in whipped cream.

Pastry Cream

  1. Sift elsay and cornstarch together, set aside. Bring milk to full boil. Whisk together eggs, sugar, elsay, cornstarch. Temper hot milk into egg mixture and return to the pot. Whisk briskly until combined and form custard paste.

Pine Nut Dust

  1. Pulse together in robo coupe cold butter, raw sugar, cake flour. Fold in pine nuts and feuilletine. Spread onto sheet pan. Bake at 300F. Toss crumble every 10 minutes for total baking time of 30 minutes.

Pavlova

  1. Make meringue by whisking egg whites and incorporating sugar slowly until a stiff peak forms. Add vanilla extract and white vinegar. Using a piping tip and piping bag, pipe the desired shape. Sprinkle with chopped sliced almonds. Bake at 320F for 15-20 minutes until the outer crust dries and the marshmallow texture inside.

Notes

By The Resort at Pelican Hill