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

Featured Products


dcts

Enjoy These Blends

Pantone Color of the Year 2020 Classic BluePantone Color of the Year 2020 Classic Blue

Pantone Color of the Year 2020 Classic Blue

Loose Leaf Tea | Herbal

From $11 USD to $33 USD
Earl Grey Tea with LavenderLavender Earl Grey Tea

Lavender Earl Grey

Loose Leaf Tea | Black

From $10 USD to $83 USD
Tencha Matcha Loose Leaf Green Tea from TEALEAVESTencha Matcha

Tencha Matcha

Tea Powder | Green

From $15 USD to $164 USD
Organic Earl Grey with LavenderOrganic Earl Grey with Lavender Tea

Organic Earl Grey with Lavender

Signature Teabags | Black

From $19 USD to $48 USD
Mad Hatter's Loose Leaf TeaMad Hatter's Tea Party Fruity Sweet Black Tea

Mad Hatter's Tea Party

Loose Leaf Tea | Black

From $10 USD to $81 USD
Pantone Collection Gift BoxPantone Collection Gift Box

Pantone Collection Gift Box

Signature Teabags | Assorted

$54 USD
High Caffeine Loose Leaf TeaSt Regis Tea

St. Regis Blend

Loose Leaf Tea | Black

$32 USD
Floral Jasmine Green Tea Bags from TEALEAVESFloral Jasmine Green Tea Bags from TEALEAVES

Floral Jasmine

Classic Teabags | Green

From $16 USD to $68 USD
Organic Chamomile BlossomsOrganic Chamomile Blossoms Tea – Chamomile Tea Bags from TEALEAVES

Organic Chamomile Blossoms

Signature Teabags | Herbal

From $19 USD to $50 USD

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994

Peaches "n" Cream

Servings: 1 Dessert

Keywords: Dessert, Sweet, Pantone, Peach Fuzz

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 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 ingredientsand 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