tealeaves presents The Nutcracker€¦ · The Sugar Plum Fairy's land awaits. BLACK TEA Nutcracker...

N u t c r a c k e r # A f t e r n o o n T E A L E A V E S

Gifts of Time: A Celebration of the Arts

t e a l e av e s p r e s e n t s

H o l i d a y R e c i p e B o o k

2 TEALEAVES Tea Blends.

25+ Culinary, Pastry & Mixology recipes for the holidays.

100+ Hours of dedication

The Nutcracker

s p e c i a l t h a n k s —

t e a l e av e s is grateful to our fellow craftsmen, partners, and friends that gifted us with their time to help make the Nutcracker collaboration magical.

C O N T R I B U T I N G H O T E L P R O P E R T I E S A N D R E S T A U R A N T S

Conrad Fort Lauderdale Beach

Grace Vanderbilt Hotel

Mandarin Oriental , Las Vegas

Palace Hotel , San Francisco

The Rittenhouse

The Ritz-Carlton, New Orleans

The St. Regis Atlanta

The St. Regis Houston

The St. Regis San Francisco

Waldorf Astoria Beverly Hil ls

Four Seasons Resort and Residences Whistler

Ripplecove Lakefront Hotel & Spa

Regent Singapore, A Four Seasons Hotel

W O R D S F R O M T E A L E A V E S —

A B O U T T h e c O l l A B O r A T i O N

Nutcracker #AfternoonTEALEAVES

Gifts of Time: A Celebration of the Arts

" Whether it be throughout the year or over the holidays, it is our hope

to encourage people to celebrate old traditions among friends and fami-

ly as well as create new ones that will withstand the test of time.

From tea blender (art of tea) to executive chef (culinary arts) and

dancer (performing arts) to antiquarian horologist (horology), the Nut-

cracker #Afternoont e a l e av e s project celebrates various forms of

craftsmanship and artistry all tied to the story of The Nutcracker, with

understanding that…True craftsmanship is the gift of quality time from

the maker to the recipient, from the performer to his or her audience.

As makers and performers, passionate about what we do, it is our

luxury of time that we gladly sacrifice to perfect our craft. Behind a

small detail on the plate lies decades of training. Time, dedication...

Welcome the Nutcracker and Sugar Plum Fairy into your home

this festive season and immerse yourself in the classic childhood

fairytale, The Nutcracker.

...attention to detail, are “infused” into our performance that is then

then “gifted” to the audience’s delight. Whatever we do is done so with

love. What makes a better gift than that, especially when shared among

friends and family over the holidays?

With this philosophy in mind, we have meticulously curated these

festive recipes for you, so that now you may play the role of the crafts-

person, if you so desire. Prepare a feast for your loved ones and spend

quality time with them this holiday season, infused with love and care.

Bon appetit!"

-- t e a l e av e s Master Blenders --

Nutcracker #AfternoonTEALEAVES —

The story of The Nutcracker features a nutcracker doll that is gifted to a young girl by a mys-

terious clockmaker. This nutcracker magically comes to life on Christmas Eve and he battles

and defeats an evil Mouse King. Transformed into a prince after his success, the Nutcracker

Prince then invites Clara to join him in the Land of Sweets. Their adventures embody the mag-

ic of Christmas and provide wonder for children every year.

ORGANIC

HERBAL TEA

Sugar Plum Fairy

Whirls of creamy vanilla, ripe strawber-ry & a hint of plum are ‘en pointe’

in this herbal treat.

Silk blushes over a dashing Cavalier Swirling sweets enchant. Hearts synch.

Graceful fingers float sweet poetry.

The Sugar Plum Fairy's land awaits.

BLACK TEA

Nutcracker

Dreamy hazelnut dances with sweet vanilla, bringing this magical tea treat

to life.

Every child has a fondness for magical tales. The essence of one of the world's favourite ballets is captured in this ex-

quisite holiday treat. Revisit your child-hood dreams and have Tchaikovsky's

melody captivate your heart again.

About the Nutcracker Story

— Nutcracker #AfternoonTEALEAVES

Explore the full collaboration at Nutcracker.AfternoonTEALEAVES.com

About the Nutcracker Tea Blends

T A B L E O Fc o n t e n t s —

F E A T U R I N G T E A L E A V E S N U T C R A C K E R M a s t e r B l e n d n o . 9 9 7 8 - Cocktai ls

Entrees

Desserts

F E A T U R I N G T E A L E A V E S O R G A N I C S U G A R P L U M F A I R y M a s t e r B l e n d n o . 9 9 8 0 - Cocktai ls

Entrees

Desserts

Festive recipes

Nutcracker #AfternoonTEALEAVES — — Nutcracker #AfternoonTEALEAVES

ingredients steps

S t e e p w i t h u s @ t e a l e a v e s c o # A f t e r n o o n T E A L E A V E S

Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’ with loved

ones at Nutcracker.AfternoonTEALEAVES.com.

The Nutcracker

nutcracker daiquiriZacapa 23

Cherry Infused Simple Syrup

Cinnamon

Lime Juice

Crème de Cacao

Cherry Bitters

tealeaves Nutcracker Tea

Luxardo Cherry (for garnish)

White Chocolate, melted (for garnish)

Dark Chocolate, melted (for garnish)

nutcracker daiquiriDip the Luxardo Cherry in white chocolate, then dip it again in dark chocolate. Let it cool in the fridge.

Combine all the cocktail ingredients in a cocktail shaker and shake vigorously. Serve in a daiquiri glass

N U T c r A c k e r D A i q U i r i

U S I N G T E A L E A V E S N U T c r A c k e r

B y M A r k k e l p

c r e A T e D A T M A N D A r i N O r i e N T A l , l A s V e g A s

ingredients steps




The Nutcracker

jewel of seiffen3/4 oz Diplomatico Reserva Rum

3/4 oz JM Rhum Gold Rhum Agricole

1/4 oz Marie Brizard

1/4 oz Creme de Cacao White

1/4 oz Nocel lo Walnut Liqueur

1 oz tealeaves Nutcracker Tea Syrup

1 each Egg White

Nutmeg, shaved (for garnish)

Hazelnut, shaved (for garnish)

tealeaves nutcracker tea syrup2 cups Muscovado Sugar

2 cups Hot Water

4 tbsp tealeaves Nutcracker Loose Leaf Tea

jewel of seiffenIn a pint glass, add all the ingredients and dry shake.

Add ice and shake again. Strain into a small coupe glass.

Garnish with freshly shaved nutmeg and hazelnut.

tealeaves nutcracker tea syrupSteep the tea for 4 minutes or to taste. Add the sugar, and bring to a boil. Cool.

j e w e l O f s e i f f e N


B y j e s s e D U r e k A

c r e A T e D A T T h e r i T T e N h O U s e

3 . 5 h O U r s T O T e s T f O r O p T i M A l s U g A r

ingredients steps




The Nutcracker

nutcracker martini1 3/4 oz Stol i Vanil 1/2 oz Frangel ico

1/4 oz tealeaves Nutcracker, strongly steeped Tea (see below)

3/4 oz Orange Simple Syrup

Orange Peel (for garnish) strongly brewed nutcracker tea1 tbsp tealeaves Nutcracker Loose Leaf Tea

8 oz Hot Water, 208ºF

orange simple syrup1 cup Water

1 cup Sugar

1 each Orange, peel only

nutcracker martini

In cocktail shaker, combine all ingredients with ice and shake until well chilled. Strain into a chilled martini coupe. Garnish with orange peel.

strongly brewed nutcracker teaUse a ratio of 1 tablespoon of Nutcracker loose leaf tea per 8 fluid ounces of hot water (208ºF is ideal). Steep the tea for 3 minutes. Be careful not to oversteep, otherwise the tea will be too astringent for the cocktail. Cool and store in bottles.

orange simple syrupBoil the water until the sugar is dissolved, and remove from heat. Add the orange peel into the syrup, and let infuse for 3 hours.

N U T c r A c k e r M A r T i N i


B y B y r O N h A l l i B U r T O N

C r e a t e d a t t h e r i t z - C a r l t o n , n e w o r l e a n s

7 h O U r s T O D e V e l O p T h e N U T c r A c k e r M A r T i N i

ingredients steps




The Nutcracker

almond tea-se cocktail1/2 cup tealeaves Nutcracker Loose Leaf Tea

1/2 cup Unsweetened Almond Milk

0.5 oz Organic Blue Agave

2 oz Frangel ico

Caramel Syrup (to taste)

almond tea-se cocktailDrizzle the caramel syrup around the inside of a martini glass in a lace pattern before pouring cocktail in. Mix all the ingredients together in a cocktail shaker and shake vigorously. Pour into the glass and serve.

a l m o n d t e a - s e


B y r e y M O D e s T O

c r e A T e D A T T h e s T . r e g i s h O U s T O N

2 . 5 h O U r s T O B l i N D T A s T e

ingredients steps




The Nutcracker

nutty professor2 oz Nutcracker Tea Syrup (see below)

1 oz Calvados Apple Brandy

1 oz Dussé Cognac

1 dash Old Fashioned Bitters

1 dash Lemon Juice

nutcracker tea syrup1 c tealeaves Nutcracker Loose Leaf Tea

1/2 c Sugar

3 c Boil ing Water

1/2 c Pear Syrup (see below)

pear syrup2 each Anjou Pear, peeled 2 kg Water750 g Sugar, granulated4 each Star Anise, whole1 each Vanil la bean2 each Cinnamon, st ick

nutty professorCombine all the ingredients together in a cocktail shaker. Shake together. Strain (if using fresh lemon juice).

nutcracker tea syrupSteep the Nutcracker tea for 20 minutes (anything longer will be bitter) in the 3 cups of boiling water. Strain the tea using a TEALEAVES French tea press. Combine the tea with the pear syrup and mix well. Let the syrup sit overnight before using.

pear syrupBring all the ingredients except the pear to a boil. Add the pear and bring the heat down to simmer. Poach the pear for 18-20 minutes, or until a knife goes through the pear with a slight resistance. Remove the pears from the poaching liquid and reserve in the refrigerator.

N U T T y p r O f e s s O r


B y s c O T T B e r g A N D e r i c l A U e r

c r e A T e D A T T h e s T . r e g i s s A N f r A N c i s c O

4 8 h O U r s T O c r e A T e A s i M p l e s y r U p

ingredients steps




The Nutcracker

soldier’s march1 .25 oz Maker ’s Mark infused with tealeaves Nutcracker Loose Leaf Tea (see below)

0.75 oz Nutcracker Tea Simple Syrup (see below)

0.25 oz Evaporated Milk

1 oz tealeaves Nutcracker Loose Leaf Tea, steeped

1 tsp Malt Powder

0.5 oz Orgeat

0.5 oz Grand Marnier

maker’s mark infused with nutcracker tea0.2 oz tealeaves Nutcracker Loose Leaf Tea

6 oz Maker ’s Mark Whiskey

nutcracker simple syrup2 tsp tealeaves Nutcracker Loose Leaf Tea1 c Water, 210ºF2 c Sugar

soldier’s marchInfuse Maker’s Mark with Nutcracker tea. Make the Nutcracker simple syrup (see below). Mix all the ingredients together. Serve.

maker’s mark infused with nutcracker teaCombine the tea leaves with the Maker’s Mark and allow to steep for 48-72 hours (to taste) at room temperature. Quickly shake the mixture after the first 12 hours. Taste the mixture every 12 hours to ensure the infusion doesn’t become too tannic. Double strain the tea, and store the whiskey. When straining the tea, do not press the tea, as this will release bitter tannins.

nutcracker simple syrupSteep 2 tsp of tealeavesNutcracker loose leaf tea in 1 cup of water (210ºF is ideal) for 2-3 minutes. Strain. Combine the sugar and steeped tea, and bring to a boil over medium-high heat.

Let cool.

s O l D i e r ’ s M A r c h


B y c h r i s T i N A M e r c A D O

c r e A T e D A T g r A c e V A N D e r B i l T h O T e l

7 2 h O U r s T O i N f U s e T e A i N B O U r B O N

ingredients steps




The Nutcracker

crackatook1 .5 oz Nutcracker-Infused Mount Gay Amber (see below)

0.75 oz Nutcracker Syrup (see below)

0.5 oz Frangel ico

0.5 oz Lapsang Souchong Maple Syrup (see below)

nutcracker syrup400 ml tealeaves Nutcracker Tea, steeped

50 ml Hazelnut, crushed

15 ml Vanil la Extract

50 ml Caramel

5 each Cinnamon Sticks

20 ml Fresh Orange Juice

100 ml Simple Syrup (1/1 sugar and water ratio)

lapsang souchong maple syrup600 ml tealeaves Lapsang Souchong Tea, steeped300 ml Maple Syrup200 ml Water

nutcracker-infused mount gay amber200 ml tealeaves Nutcracker Tea, steeped

750 ml Mount Gay Amber Rum

crackatook Mix all the ingredients together and top up with hot water. Enjoy!

nutcracker syrupBring all the ingredients to a boil and let simmer. Strain.

lapsang souchong maple syrupBring all the ingredients to a boil. Simmer for 5 minutes. Strain and store cold.

nutcracker-infused mount gay amberCombine the tea and rum and leave overnight. Re-bottle and enjoy.

T h e c r A c k A T O O k


B y j A y M e e h e j D U k

c r e A T e D A T f O U r s e A s O N s r e s O r T A N D r e s i D e N c e s w h i s T l e r

4 8 h O U r s f O r O p T i M A l f l A V O r i N f U s i O N

ingredients steps




The Nutcracker

atlas nutcracker1 .5 oz Bacardi

0.25 oz Luxardo

1 bar spoon Frangel ico

0.25 oz Organic Agave syrup

2 oz tealeavesNutcracker Tea, steeped

1 each Orange Sl ice (for garnish)

Tea Sprinkles (for garnish)

1 each Mint f lorette (for garnish)

atlas nutcrackerAdd 6 oz of hot water to a teapot with two tablespoons of nutcracker tea. Let it steep for 10 minutes for a strong infusion.

In a shaker, add all the ingredients except the garnishes and shake well. Strain into a Old Fashion glass with an ice sphere. Garnish with one orange slice, sprinkles of tea, and a mint floret.

A T l A s N U T c r A c k e r


B y D A N w e l O l i V O + j O N A T h A N c h A B A T

c r e A T e D A T c O N r A D f O r T l A U D e r D A l e B e A c h

ingredients steps




The Nutcracker

nutcracker sour45 ml Cyrus Noble Bourbon

10 ml Peach Liqueur

30 ml Egg White

20 ml Lemon Juice

20 ml Nutcracker Tea Syrup (see below)

Black Walnut Bitters for hearts (for garnish)

Muddled candied walnut (for garnish)

nutcracker tea syrup1/2 cup tealeaves Nutcracker Loose Leaf Tea

1 cup Water

1 cup Sugar

nutcracker sourMix all the ingredients in a cocktail shaker and dry shake. Add ice to the cocktail shaker and shake again, then double strain. Garnish with black walnut bitters and muddled candied walnuts. Serve in a coupe glass.

nutcracker tea syrupBoil the water and sugar until dissolved. Add the tea and let steep for 3 minutes. Cool and strain.

N U T c r A c k e r s O U r


B y c e D r i c M e N D O Z A

c r e A T e D A T r e g e N T s i N g A p O r e , A f O U r s e A s O N s h O T e l

ingredients steps




The Nutcracker

pork brine1 l iter Water

100 g Salt

100 g Honey

1/4 cup tealeaves Nutcracker Loose Leaf Tea

1 each Arbol C hil i

4 each C loves

4 each Allspice (whole)

1 tbsp Fennel seeds

1/2 tsp Black Peppercorns

1 l i ter Ice Water

green mustard puree1 each Green mustard, bunch

3 g salt

10 ml Banyuls vinegar

spaetzle30 g tealeaves Nutcracker Loose Leaf Tea

130 g Al l-Purpose Flour

1/4 tsp Salt

2 each Large Eggs

30 ml Milk

pickled apple20 g tealeaves Nutcracker Loose Leaf Tea

125 ml Water

125 ml Apple Cider Vinegar

12 g Honey

12 g Salt

1 each Green Apple, melon-bal led

pork brineCombine water, salt and honey in a small sauce pot and bring to a boil. In a sauté pan, add all the spices and tea leaves, and cook until toasted and aromatic. Add the toasted spices to the boiling water mix, and steep for 5 minutes. After 5 minutes, add the ice water and allow to cool to below 40ºF. Once cooled, submerge the pork chops and allow to brine for at least 12 hours, refrigerated. Once ready, pat dry and season with salt and pepper. Grill over medium-high heat to desired doneness.

green mustard pureeBring a small pot of salted water to boil. In the meantime, remove the mustard leaves from the stems and wash well. Blanch the mustard leaves until tender and shock in ice water. Squeeze the mustard of water and roughly chop. Puree the mustard in the blender until smooth, then add salt and Banyuls vinegar. Add a dash of good olive oil for viscosity and sheen.

spaetzleToast the tea in a small sauté pan until smoky. The tea should be almost burnt. Allow to cool and grind in a spice grinder into a fine powder. Combine this with flour and salt in a mixing bowl. In a separate bowl, whisk together the milk and eggs.

Add the wet mix to the dry mix, and combine with a wood spoon or rubber spatula, until it resembles a wet dough. Cover the bowl with plastic wrap and allow to rest for at least 1 hour.

Cook the dough in salted boiling water. Press the dough through a perforated pan using a bowl scraper to achieve classic spaetzle shapes. Remove when the dumplings float for 1 minute. All to cool. Before serving, cook the spaetzle again in a hot sauté pan with a small amount of clarified butter. Cook until brown and crispy, and season with salt and chives.

pickled appleToast the tea in a small sauté pan until smoky. The tea should be almost burnt. Allow to cool and grind in a spice grinder into a fine powder. Combine this with water, vinegar, honey and salt, and bring to a boil. Cool slightly, and add the melon-balled apples into the pickling juice. Allow to pickle for 4 hours before serving. Refrigerate immediately.

B r i N e D p O r k w i T h g r e e N M U s T A r D & p i c k l e D A p p l e s


B y e x e c U T i V e s O U s c h e f M A r c k B A N A g A N

c r e A T e D A T p A l A c e h O T e l , s A N f r A N c i s c O

1 2 h O U r s T O l e T B r i N e A N D A B s O r B f l A V O r s

ingredients steps




The Nutcracker

nutcracker gelato30 g tealeaves Nutcracker Loose Leaf Tea

2000 g Milk

700 g Cream

160 g Milk Powder

140 g Glucose Powder

16 g Ice Cream Stabil izer

120 g Yolk

560 g Sugar

nutcracker gelatoInfuse the Nutcracker loose leaf tea in the milk overnight.

Strain the tea leaves the next day. Warm the milk and cream to 40ºC. Add in the milk powder, glucose powder, and ice cream stabilizer. Continue cooking until the mixture reaches 60ºC.

Add in the sugar and egg yolks, and slowly cook until it reaches 82ºC. Let the mixture cool and then churn.

N U T c r A c k e r g e l A T O


B y p A s T r y c h e f A l e x c h O N g


ingredients steps




The Nutcracker

the nutcrackerCaramel Sponge Cake (see below)

Chocolate Ganache (see below)

Nutcracker Mousse (see below)

Ital ian Meringue (see below)

Jivara Tea Sauce (see below)

Red Chocolate Plaques (for garnish)

Thin Chocolate Cigar (for garnish)

caramel sponge cake160 g Sugar

125 g Butter

60 g Water, hot

120 g Almond Flour

75 g Egg Yolk

125 g Egg Whites

125 g Trimoline

75 g Al l-Purpose Flour

chocolate ganache100 g Cream

50 g Milk

45 g Trimoline

1 each Vanil la Bean

60 g Jivara C hocolate

180 g Maracaibo Chocolate

3 each Gelatin Leaves

20 g Butter

nutcracker mousse420 g Warm Milk

30 g tealeaves Nutcracker Loose Leaf Tea

2 each Cinnamon sticks, chopped

170 g Sugar

320 g Cream

420 g Whole Milk

90 g Egg Yolk


50 g Azél ia Chocolate

15 g Gelatin leaves, bloomed

110 g Ital ian Meringue (see below)

280 g Whipped Cream

italian meringue40 g Egg White

70 g Sugar

10 g Water

jivara tea sauce275 g Water

150 g Sugar

156 g Cream



1 each Cinnamon Stick

the nutcrackerSpread a thin layer of the chocolate ganache on the sponge cake. Top the cake with a layer of the Nutcracker mousse. Cut the cake and mousse into three by one inch pieces. Garnish with red chocolate plaques and a thin chocolate cigar. Decorate the plate with a few drops of the Jivara chocolate tea sauce to finish.

caramel sponge cakeMake a dry caramel by caramelizing the sugar in a saucepan over low to medium heat. When the edges have caramelized, use a spatula to bring the caramel to the center of the saucepan. Once the sugar has completely caramelized and turned an amber color, stop the cooking process by adding butter and hot water. In a large bowl, combine the almond flour and egg yolks. Make a meringue with the egg whites and trimoline, using a mixer on a low speed. Fold the caramel, almond paste and flour into the meringue. Transfer the mixture to a 21x14 inch baking pan. Bake at 170ºC for approximately 15 minutes and let cool. Place chocolate on the bottom of the sponge cake in a thin layer.

chocolate ganacheBoil the milk, cream, vanilla and trimoline together. Add in the gelatin and dissolve. Pour the liquid mixture over the chocolate, and blend with an immersion blender.

Add in the butter and blend. Pour the mixture into moulds and freeze.

nutcracker mousseInfuse the tea and cinnamon with the milk overnight.

Microwave for 15 seconds and strain. Add in enough milk to make up for the loss from straining. Make a dry caramel with the sugar. Boil the cream and whole milk together, separate from the caramel. Deglaze the caramel with the hot milk and cream mixture. Add the caramel to the yolk and mix well. Add the chocolate and bloomed gelatin leaves. Fold in the Italian Meringue and whipped cream.

italian meringueWhip the egg whites to a soft meringue. Combine the sugar with water and cook until it reaches 110ºC. Slowly add the sugar syrup to the meringue.

jivara tea sauceCold infuse the cream and loose leaf tea overnight. Boil the water, sugar and cinnamon until it reaches 120ºC.

Once the mixture is boiling, add the cold infusion and steep for 3 minutes. Strain. Add in the chocolate and reserve.

T h e N U T c r A c k e r


B y p A s T r y c h e f r A V i N D r A V e r M A


1 2 h O U r s T O c r e A T e A g e N T l e i N f U s i O N

ingredients steps




The Nutcracker

nutcracker mousse with poached pear2 each Nutcracker Mousse Tubes

2 each Cinnamon Sable, baked

25 g Hazelnut Crumble

1 each Pear, cut in quarters and cut in brunoise

3 each Hazelnut, toasted whole

1 each Black Pepper Ice Cream, quenel le

Cinnamon, ground sprinkled (To Taste)

Edible Flowers (To Taste)

cinnamon sable dough250 g All Purpose Flour

5 g Baking Powder

2 g Sea Salt

125 g Butter, unsalted

125 g Sugar, granulated

1 each Egg

25 g Cinnamon, ground

hazelnut crumble100 g All Purpose Flour


100 g Hazelnut, powdered

100 g Butter, unsalted

5 g Star Anise, ground

nutcracker mousse 620 g White Chocolate

225 g Heavy Cream (1)

3 each Gelatin Sheet

930 g Heavy Cream (2)


poached pear2 each Anjou Pear, peeled

2 kg Water


4 each Star Anise, whole


2 each Cinnamon Sticks

black pepper ice cream500 g Milk

400 g Heavy Cream

90 g Egg Yolks


5 g Sorbet Stabil izer

50 g Tell icherry Pepper, whole

nutcracker mousse with poached pearSprinkle the hazelnut crumble around the plate. Place the pipes of Nutcracker mousse on top of the strips of sable cookie. Place the black pepper ice cream on the hazelnut crumble. Place pieces of pear and toasted hazelnuts around the plate. Garnish with edible flowers and a sprinkle of cinnamon.

cinnamon sable doughMix all the ingredients together with soft butter and let chill in the refrigerator. Roll the dough in between 2 pieces of parchment paper until it reaches a 0.5” thickness. Chill in the refrigerator. Cut the sable dough into 0.5”x 6” strips, then bake at 350ºF for 8 minutes, or until golden brown.

hazelnut crumble Mix all the ingredients together and bake at 350ºF for 10-12 mins, or until golden brown. Let cool. Once cool, mix in a robot coupe or food processor until it reaches a coarsely ground crumble.

nutcracker mousse Bring the heavy cream (1) to a boil, then infuse the Nutcracker tea for 8 minutes covered. Strain. Bring the tea-infused cream (1) to a boil again, then add gelatin and stir until the gelatine is melted. Pour the white chocolate into the cream. Whip the cream (2) and fold into the slightly cold white chocolate mix. Pour the mousse mixture into plastic pipes to form a tube, and reserve in the freezer.

poached pearBring all the ingredients except the pear to a boil. Add the pear and bring the heat down to simmer. Poach the pear for 18-20 minutes, or until a knife goes through the pear with a slight resistance. Remove the pears from the poaching liquid and reserve in the refrigerator.

black pepper ice creamBring the milk and cream to a boil add the tellicherry pepper. Let infuse for 1 hour, then strain. Mix the egg yolks and sugar in a mixer until it reaches a sabayon consistency (the ribbon stage). It should take about 3-4 minutes. Incorporate the infused pepper mixture to the egg and sugar mix until dissolved. Add the sorbet stabilizer and cook the cream on a slow burner while stirring, until it reaches 185ºF. Strain the mixture and quickly cool over an ice bath. Reserve the mixture in the refrigerator overnight for 12 hours. Mix it with a hand mixer then spin it in an ice cream machine. Reserve in the freezer until ready to serve.

N U T c r A c k e r M O U s s e w i T h p O A c h e D p e A r


B y e x e c U T i V e c h e f f r A N c k D e s p l e c h i N


1 2 h o u r s t o C r e a t e B l a C k P e P P e r i C e - C r e a m

ingredients steps




The Nutcracker

nutcracker tea crémeux250 ml Milk

90 g Egg Yolks

30 g Cornstarch

80 g Sugar

2 each Gelatin

200 g Butter

20 g tealeaves Nutcracker Loose Leaf Tea, crushed into a powder

hazelnut biscuit700 g Hazelnut Powder

200 g Almond Powder

900 g Sugar

1120 g Eggs

225 g Flour

450 g Butter, melted

bartlett poached pear1000 g Sugar

150 g Water

350 g Hot Water, for deglaze

1 each Lemon, juiced

10 each Bartlett Pears, peeled and halved

juniper ice cream250 g Milk

150 g Sugar

9 each Egg Yolks

1 each Vanil la Bean, scraped

25 g Juniper Branch

500 ml Cream

graham crumbles with nutcracker tea powder9 each Egg Yolks

350 g Sugar

400 g Butter

12 g Salt

520 g Flour

43 g Baking Powder

10 g tealeaves Nutcracker Loose Leaf Tea, crushed into a powder

nutcracker tea crémeuxIn a pan, bring the milk to a simmer. In a bowl, whisk together the egg yolks, cornstarch and sugar. Add half the milk to the bowl and fold to obtain a homogeneous mix. Add this to the rest of the milk. Cook again until the mixture turns thick.

Place your crémeux in a tall container, and incorporate the gelatine with a hand-blender. Add the butter and then he Nutcracker powder. Strain through a fine sieve and cover with cling film by contact. Let it cool for at least two hours in the fridge.

hazelnut biscuitIn a mixer, whisk the eggs with sugar until it obtains soft peaks. Sieve the almond and hazelnut powder, and fold into the mix. Add the melted butter, continuing to fold it into the mix. Repeat with the sieved flour. Lay the dough on a cooking sheet and cook at 350ºF for 8 minutes.

bartlett poached pearIn a frying pan, cook the sugar with the 150 grams of water until it reaches a golden caramel color. Add 350 grams of water to deglaze the pan. Add the lemon juice to the mix, then set aside in the fridge to cool. Peel, half and core the pears. In a vacuum bag, place the halved pears with enough caramel to cover. Cook at 60ºC for 20 minutes. If not using a vacuum machine, poached them in a pan at a low temperature until the pears begins to softens.

juniper ice cream Bring the milk to a simmer. Whisk together the egg yolks, scraped vanilla and sugar. Add half the milk to the bowl and fold to obtain a homogeneous mix. Add the rest of the egg mixture to the milk. Cook again until it becomes a custard-like texture - between 158ºF and 176ºF. Add the juniper branches and let them infuse in the fridge for 12 hours. Strain to discard the branches and add the cream. Churn.

graham crumbles with nutcracker tea powerBeat the soft butter and sugar in a mixer. At a low speed, add the egg yolks. Let it whisk for a couple of minutes, then add the dry ingredients. Cook at 350ºF for 6 to 8 minutes. Let it cool to room temperature. In a big bowl, breaks the biscuit into a crumble.

.

N U T c r A c k e r c r é M e U x w i T h j U N i p e r i c e c r e A M


B y e x e c U T i V e c h e f j O r i s l A r i g A l D i e A N D p A s T r y c h e f r O B i N l e e

c r e A T e D A T r i p p l e c O V e l A k e f r O N T h O T e l & s p A

5 h O U r s T O M A k e c r A B A p p l e i c e c U B e s

ingredients steps




The Nutcracker

nutcracker tea gâteauNutcracker Tea Gelée

Nutcracker Tea Mousse

Candied Macadamia Nuts

nutcracker tea mousse120 g Heavy Cream

120 g Milk


80 g Yolks

100 g Sugar

30 g Water

5 each Gelatin Sheets

810 g Whipped Cream

tea gelée10 g tealeaves Nutcracker Loose Leaf Tea

400 ml Water

50 g Sugar


candied macadamia nuts100 g Macadamia Nuts

40 g Sugar

nutcracker tea gâteauPour the Nutcracker Tea Gelée into a mold and freeze for 10 min. Pipe the mousse mixture into the mold and place a layer of candied nuts overtop. Then cover the nuts with mousse to fill the mold. Remove the mousse from the mold and store in a cooler. Pipe a chocolate pattern onto a plate. Garnish the mousse with chocolate plaques, round cookies, and sugar curls. Place the mousse onto the plate. Garnish the plate with drops of lemon curd and yellow sugar paste flowers.

nutcracker tea mousseHeat the cream and milk in a saucepan until it reaches a simmer. Add the loose leaf tea and steep for 3-5 minutes covered. Strain the mixture into a bowl and cool to room temperature. Cook the sugar and water to 113ºC and add to the egg yolks. Beat with a mixer until it turns to light color. Add the tea mixture to the egg yolk mixture, then add the bloomed gelatin. Fold in whipped cream.

tea geléeIn a saucepan, heat water to a simmer, then add the loose leaf tea and steep for 3-5 minutes, covered. Strain the mixture and add sugar and bloomed gelatin.

candied macadamia nutsHeat the sugar to a caramel stage, then add nuts.

Stir until the nuts are coated. Pour onto a silpat and cool to room temperature.

N U T c r A c k e r T e A g â T e A U


B y e x e c U T i V e p A s T r y c h e f D w A y N e f O r T i e r

c r e A T e D A T T h e s T . r e g i s h O U s T O N

4 0 M i N U T e s T O T e M p e r A c h O c O l A T e g A r N i s h B y h A N D

ingredients steps




The Nutcracker

nutcracker perce neige1 each French Meringue Ring (see below)

C hestnut Fi l l ing (see below)

1 piece C hocolate Bubble Tuile (see below)

Nutcracker Crème Anglaise (see below)

french meringue100 g Egg Whites

100 g Sugar

chocolate bubble tuile150 g Sugar2.5 g Pectin50 g Butter50 g Grand Caraque Chocolate10 g Cocoa Powder40 g Glucose or Light Corn Syrup80 g Water

nutcracker crème anglaise1 L Whole Milk

12 each Egg yolks

200 g Sugar


chestnut filling500 g C hestnut Puree

100 g Nutcracker-Infused Simple Syrup (see below)

200 g Moussel ine Cream (see below)

nutcracker simple syrup200 g Water

200 g Sugar


mousseline cream1000 g Whole Milk


250 g Sugar

100 g Eggs

150 g Egg Yolks

90 g Cornstarch

250 g Butter #1

250 g Butter #2

french meringueBegin whisking the egg whites with the whisk attachment on medium low. Increase the speed to medium and start adding sugar. Add the remaining sugar as the whites turn into soft peaks. Increase the speed to medium-high until the egg whites turn into stiff peaks. Pipe the meringue into metal ring molds that have been sprayed with nonstick spray. Steam for 1 to 1.5 min, until the meringue rises slightly. Remove the metal rings carefully. Using a large parisian scoop, take out the center and one more scoop from the middle. Save the meringue to cover the same hole later. Before filling, use the blowtorch to lightly toast the outside all over. Using a pastry bag with a small hole, pipe in the chestnut mixture until it is flush with the top. Smooth over the saved meringue.

chocolate bubble tuileMelt the butter, glucose, chocolate and cocoa powder. Mix the sugar and pectin well, then add to the warm butter mix. Add water, then bring the mixture to a boil. After 3-4 minutes it should be thick. Chill well and portion small “gumballs” on a silpat, and cook at 350ºF until the large bubbles stop (about 6 min). When cool, they should be very crispy.

nutcracker crème anglaiseHeat the milk, half of the sugar, and the tea. Mix the egg yolks with the rest of the sugar. Temper the mixture and put back on low heat stirring constantly until thick. Strain the tea and put the mixture on ice right away.

chestnut fillingIn a mixer with a whisk, smooth out the puree first, then add the syrup slowly, and finally add the mousseline cream. Scrape the bowl. It is done when there are no lumps.

nutcracker simple syrupCombine all the ingredients and bring to a boil. Let the syrup infuse for 5 minutes, then strain.

mousseline creamHeat the milk, vanilla bean and half the sugar. Mix the cornstarch with the other half of the sugar. Add the egg yolks and eggs. Temper this and mix while stirring until thick. Add butter number #1 and mix well. When the mix-ture is cool, incorporate butter #2.

N U T c r A c k e r p e r c e N e i g e


B y e x e c U T i V e s O U s c h e f r U s s e l l h A y e s

c r e A T e D A T T h e s T . r e g i s A T l A N T A

8 7 6 0 + h O U r s O f T r A i N i N g f O r T h e p e r f e c T M e r i N g U e

ingredients steps




The Nutcracker

nutcracker cake1 each Flourless Hazelnut Cake

1 each Lemon Panna Cotta Sphere

1 each Nutcracker Ice Cream

Candied Hazelnuts (for garnish)

1 each tealeaves Tuile

Grapefruit Segments (for garnish)

Microgreen (for garnish)

Edible Flowers (for garnish)

flourless hazelnut cake226 g Pral ine Paste

226 g 64% C hocolate

113 g Butter, melted

5 each Eggs, large

lemon panna cotta sphere230 g Milk

96 g Cream

10 g Sugar

100 g Yogurt

2 each Lemons, zested and juiced


nutcracker ice cream250 g Milk

250 g Cream


125 g Sugar

60 g Egg Yolks

2 g Ice Cream Stabil izer

candied hazelnuts100 g Whole Hazelnuts, toasted

75 g Sugar

tealeaves tuile80 g tealeaves Nutcracker Loose Leaf Tea, steeped

30 g Oil

10 g All-Purpose Flour

nutcracker cake Place the flourless chocolate cake on the plate. Place the lemon panna cotta sphere on the top right of the cake. Arrange the grapefruit segments around the cake. Spoon the black tea ice cream on the right side. Place the tuile on top of the cake. Finish with microgreens and edible flowers.

flourless hazelnut cakeMelt the butter, praline paste, and chocolate on a water bath until well combined. Let it cool for 10 minutes. Whip the eggs until they double in volume, then gradually fold into a melted chocolate mixture. Pour onto a prepared form and bake for 10 minutes at 270ºF.

lemon panna cotta sphereSoak the gelatin sheets in cold water and set aside. Combine the milk, cream, sugar, lemon zest and lemon juice in a saucepan, and bring to a boil. Strain the hot milk into a chinois and stir in the soaked gelatin. Pour into a sphere mold and freeze.

nutcracker ice creamCombine the milk and cream in a saucepan. Infuse the loose leaf tea in the milk for an hour. Strain. Combine sugar, egg yolks and stabilizer with the infused milk. Bring the mixture to a boil, and let thicken. Chill. Churn in an ice cream machine.

candied hazelnutsMake a light caramel with sugar and a small amount of water. Stir in the hazelnuts until lightly coated. Spread the candied hazelnuts on a tray to cool.

tealeaves tuileCombine all the ingredients together. Preheat the sheet pan for 15 minutes. Pour the mixture on the hot sheet pan and place in the oven. Bake until it turns a light golden brown.

N U T c r A c k e r


B y e x e c U T i V e p A s T r y c h e f D e D e N p U T r A

c r e A T e D A T w A l D O r f A s T O r i A B e V e r l y h i l l s

2 - 3 h o u r s t o C r e a t e t h e P e r f e C t t u i l e

ingredients steps




The Nutcracker

nutcracker crème brulee2 c Cream 35%

1 c Milk 3 .25%


3 tbsp tealeaves Nutcracker Loose Leaf Tea

1/2 c Granulated Sugar

10 each Egg Yolks

nutcracker crème bruleeIn a pot, bring the cream, milk and vanilla bean to a boil. Take away from the heat and add the tea. Cover the mixture with plastic wrap and let it infuse for 5 minutes. With a whisk, mix the egg yolk and sugar until light and fluffy. Pour the liquid over the egg yolk mix. Mix well and then pass through a fine sieve chinois. Pour the crème brûlée mix in the desired container. Cook in a bain-marie for approximately 45 minutes to a hour. Set in the fridge for at least 4 hours. Caramelize the sugar on top using a blowtorch. Serve with Nutcracker-shaped shortbread and caramelized hazelnut. Enjoy.

T h e N U T c r A c k e r c r è M e B r U l e e


B y p A s T r y c h e f i s A B e l l e D i O N N e

c r e A T e D A T f O U r s e A s O N s r e s O r T A N D r e s i D e N c e s w h i s T l e r

2 h O U r s f O r T h e p e r f e c T c r è M e B r û l é e

ingredients steps




The Nutcracker

sugar plum sparkler1 1/2 oz Spice -Infused Calvados (see below)

1 oz Sugar Plum Fairy Tea Syrup (see below)

Dry Sparkl ing wine

Apple Sl ice (for garnish)

spice-infused calvados2 each C loves

2 each Cinnamon sticks

750 ml Calvados

sugar plum fairy tea syrup1 tbsp tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

8 oz Hot Water, 208ºF

8 oz White Sugar

3/4 tsp Honey

sugar plum sparkler In a cocktail shaker, combine the Calvados and tea syrup with ice, and shake until

chilled. Pour into a champagne flute and top with sparkling wine. Garnish with

an apple slice.

spice-infused calvadosAdd 2 cloves and 2 sticks of cinnamon to 750 ml Calvados. Shake the bottle and

infuse overnight at room temperature.

sugar plum fairy tea syrupUse a ratio of 1 tablespoon of Sugar Plum Fairy loose leaf tea per 8 fluid ounces of water (208ºF is ideal). Steep the tea for 4 minutes. Strain, and add to a saucepan containing the white sugar. Simmer uncovered for 20 minutes. Add honey to the

syrup (1 tablespoon per liter of syrup). Cool and store in bottles.

s U g A r p l U M s p A r k l e r

U S I N G T E A L E A V E S O r g A N i c s U g A r p l U M f A i r y

B y B y r O N h A l l i B U r T O N


1 2 h O U r s T O c r e A T e T h e s U g A r p l U M s p A r k l e r

ingredients steps




The Nutcracker

sugar plum martini35 ml Death’s Door Gin

35 ml Sugar Plum Fairy Tea-infused Vermouth (Mancino Bianco) (see below)

1/4 tsp Plum Bitters

Lemon Twist (for garnish)

sugar plum tea-infused vermouth200 ml Mancino Bianco Vermouth

2 tsp tealeaves Organic Sugar Plum Fairy

Loose Leaf Tea

sugar plum martiniMix all the ingredients in a mixing glass and stir thoroughly. Strain into a JJ half martini glass. Garnish with a lemon twist.

sugar plum tea-infused vermouthInfuse the tea in the vermouth for five hours and strain.

s U g A r p l U M M A r T i N i


B y c e D r i c M e N D O Z A


ingredients steps




The Nutcracker

sugar plum fairy cocktail2 oz Sugar Plum Fairy Tea Syrup (see below)

0.5 oz Pomegranate Juice

2-3 oz Moët C hampagne

sugar plum fairy tea syrup1 c tealeaves Organic Sugar Plum Fairy Tea Loose Leaf Tea

1/2 c Sugar

3 c Boil ing Water

sugar plum fairy cocktailCombine all the ingredients in a champagne flute. Stir to mix ingredients together. Serve with sugar rim.

sugar plum fairy tea syrupSteep the Sugar Plum Fairy tea for 20 minutes (anything longer will be bitter) in the 3 cups of boiling water. Strain the tea using a TEALEAVES French tea press. Combine the sugar with the tea.

Let the syrup sit overnight before using.

s U g A r p l U M f A i r y c O c k T A i l


B y s c O T T B e r g A N D e r i c l A U e r


1 5 h O U r s T O c r e A T e A s i M p l e s y r U p

ingredients steps




The Nutcracker

dance of the snowflakes1 .25 oz Diplomatico Añejo Rum

0.5 oz Mandarin Orange Blossom Vodka

0.5 oz Averna

0.75 oz Sugar Plum Fairy Simple Syrup (see recipe below)

1 oz tealeaves Organic Sugar Plum Fairy Loose Leaf Tea, steeped

sugar plum fairy simple syrup2 tsp tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

1 c Water, 2 08ºF

2 c Sugar

dance of the snowflakes Combine all the ingredients in a cocktail shaker. Shake vigorously. Serve.

sugar plum fairy simple syrupSteep 2 tsp Sugar Plum Fairy tea in 1 cup of water (208ºF is ideal) for 4 minutes. Strain. Combine the sugar and steeped tea, and bring to a boil over medium-high heat. Let cool.

D A N c e O f T h e s N O w f l A k e s


B y c h r i s T i N A M e r c A D O

c r e A T e D A T g r A c e V A N D e r B i l T h O T e l

1 6 h O U r s T O h A N D M O l D s U g A r O r N A M e N T s

ingredients steps




The Nutcracker

the grove fairy1 oz Southern Comfort

3/4 oz Berentzen Apple

2 oz tealeaves Organic Sugar Plum Fairy Loose Leaf Tea, iced

1 each Lemon, zested

1 each Crab Apple, frozen

the grove fairyFill a shaker with the Southern comfort, Berentzen, iced tea and a generous amount of crushed ice. Shake vigorously for 30 seconds. Empty the martini glass of the ice, and add the frozen crab-apple. Strain the cocktail mix into the glass. Cut a piece of lemon zest, warm it gently by a flame, then bend it forward to ignite the essence. Add the peel to the cocktail glass.

T h e g r O V e f A i r y


B y k e V A N w e B s T e r

c r e A T e D A T r i p p l e c O V e l A k e f r O N T h O T e l & s p A

5 h O U r s T O M A k e c r A B A p p l e i c e c U B e s

ingredients steps




The Nutcracker

sugar plum cured sturgeon1 cup Sturgeon Loin, no skin

1 cup Kosher Salt

1/4 cup Sugar

3 t sp tealeaves Organic Sugar Plum Fairy Loose Leaf Tea, ground

1/2 cup white wine

Handful of di l l

pickled cherries and lovage1 cup C hopped Lovage

1/2 cup Bing C herries, pitted

1 cup Banyuls Vinegar

1/3 cup Sugar

1/2 cup Water

1/2 tsp Coriander Seed

1/4 tsp Caraway Seed

1/4 tsp Fennel Seed

2 tsp Salt

1 tsp tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

Persian Cucumber (for garnish)

Lovage leaves (for garnish)

sugar plum cured sturgeonRub the sturgeon loin with salt, sugar, tea, dill leaves, and white wine. Let sit for 28 hrs. Rinse the sturgeon loin and leave to air dry. Cold smoke for 1 hour, then chill.

pickled cherries and lovageCombine the vinegar, sugar, water, salt, lovage, tea, and spices in a pot and bring to a boil. Chill the pickling liquid and pour over the cherries. Let the cherries sit for at least 3 days. Thinly slice the cucumber and marinate with the cherries for 10 minutes. On a chilled plate arrange the thinly sliced sturgeon. Garnish with the pickled cherries, cucumbers, and pickled lovage leaves. Drizzle with high quality olive oil and sea salt.

s U g A r p l U M c U r e D s T U r g e O N


B y e x e c U T i V e c h e f j O N A T h A N c i c h O N

c r e A T e D A T T h e r i T T e N h O U s e

7 2 h O U r s T O p i c k l e c h e r r i e s

ingredients steps




The Nutcracker

salmon with charred leek500 ml Honey

1/4 cup tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

1 each Arbol C hil i

1 each Star Anise

1 tbsp Coriander Seeds

1 tsp Mustard Seeds

1/2 tsp Black Peppercorns

tea- leek ash 250 g Leeks

250 g tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

8 g Salt

leek espuma 500 g Leeks, white only

80 g Butter

150 g Russet potato, peeled and diced

250 ml Heavy Cream

120 g Fontina, grated

Salt to taste

crimson lentil cigars1 each Package of Feuil le de Brick

250 g Crimson Lenti ls

500 ml C hicken Stock

Salt to taste

salmon1 each Whole Salmon, f i l leted and skinned with the skin reserved

smoked honey In a sauté pan, add the spices and tea. Cook until toasted and aromatic. Add this to the honey and allow to simmer on low. Allow the honey to infuse for 1 hour. Strain and cool.

tea- leek ash Cut the leeks into a similar size. Place the leeks and tea onto separate sheet pans. Cook in the oven at 300ºF until charred (about 3-4 hours). The tea will finish first. Allow to cool. Once cooled, pulverize in a spice grinder with salt. Keep dry and sealed in an airtight container at room temperature.

leek espuma Sauté the leeks in butter very slowly over medium-low heat. Do not allow to brown. Once soft, add potatoes and cream. Cover the mix with parchment paper and allow to cook gently, until the potatoes are tender. When the potatoes are cooked, puree the mixture in a blender. Slowly add the fontina cheese until you achieve a smooth purée. Season with salt if needed.

Place the purée in a whipped cream canister and charge twice.

crimson lentil cigarsPreheat the oven to 325ºF. Cut the feuille de brick into 1.5-inch wide strips. Brush each strip with clarified butter. Wrap the strips, overlapping onto itself, onto a ½-inch-thick cylinder mold.

Bake for 15 minutes, until golden brown. Allow to cool and remove from the mold. Bring the chicken stock to a boil and then add the lentils. Cook until soft, approximately 8-10 minutes. Drain the lentils and reserve the stock. Blend the lentils until smooth by adding stock to help achieve a smooth mashed potato consistency. Season with salt, butter and lemon juice to taste. Place the lentil purée into a plastic piping bag and pipe into the feuille de brick cylinders just before serving.

salmon Fillet the salmon and remove the skin. Cut into the desired portions and pan roast the salmon before serving.

salmon skin chips Scrape all the fat and meat from the skin. Rinse the skin under running water and allow to dry between paper towels. Brush the top and bottom of the skin with clarified butter and sandwich the skin between parchment paper. Sandwich the parchment paper between two inverted sheet trays so that the skin will remain flat while cooking.Roast in an oven at 350ºF for about 15 minutes, rotating the pans every 5 minutes to ensure even cooking. When the skin is brown, remove immediately and cut into the desired shapes. The skin will crisp as it cools.

s A l M O N w i T h c h A r r e D l e e k


B y e x e c U T i V e s O U s c h e f M A r c k B A N A g A N

c r e A T e D A T p A l A c e h O T e l , s A N f r A N c i s c O

3 + h O U r s T O f i N e s s e A D i s h w i T h c h A r r e D l e e k

ingredients steps




The Nutcracker

sugar plum fairy ballerina Raspberry Mousse Domes (see below)

Sugar Plum Fairy Cream (see below)

Sugar Plum Fairy Raspberry Gel (see below)

Sugar Dough Disk (see below)

White Chocolate Heart

White Chocolate Pearls

raspberry mousse2 000 g Raspberry Perfect Puree


515 g Sugar

345 g Egg Whites

120 g Water

2 000 g Whipped Cream

sugar plum fairy cream 1000 g Cream

10 g tealeaves Sugar Plum Fairy Loose Leaf Tea

2 00 g Sugar

100 g Mascarpone


3 drops Red Food Color

raspberry gel 560 g Raspberry Perfect Puree

450 g Water

100 g Sugar

7 g tealeaves Sugar Plum Fairy Loose Leaf Tea

15 g Agar Agar

sugar dough disk2.5 lbs Butter

900 g 10x Sugar

12 each Eggs

2 000 g Flour

10 g Salt

ingredients steps

sugar plum fairy ballerina Pipe the Sugar Plum Fairy Raspberry Gel into the center of the mousse dome. Heat 50/50 mirror glaze with apricot glaze and bring to a boil. Add a few drops of purple gel. Immediately pour the glaze over the frozen raspberry domes. Place the domes back into a cooler for a few minutes while the Sugar Plum Fairy Cream whips. Add the mascarpone to the Sugar Plum Fairy Cream and whip to a medium firm peak. Place the cream into a pastry bag fitted with an 866 piping tip. Remove the glazed domes with an offset spatula and place on top of a sugar dough disk. Rim the bottom of the domes with edible glitter.

Pipe the Sugar Plum Fairy Cream on top of the center of the dome to create a “tutu.” Place a white chocolate heart with a fondant flower on top of the cream. Place a line of shimmered chocolate pearls to the base of the “corset.”

raspberry mousseWhip the whites until they reach soft peaks. Cook the sugar and water to 118ºC. Pour the sugar syrup slowly into the whites on medium speed until firm peaks form. Set aside in a cooler.

Heat the puree and melt the bloomed gelatin into the puree, whisk and strain, then cool to room temperature. Fold the whites and whipped cream progressively in 3rds into the puree until everything is evenly dispatched and smooth. Immediately pipe into dome silicone molds and freeze until firm. Keep frozen until ready to glaze.

sugar plum fairy cream Heat the cream and sugar to a simmer. Add the loose leaf tea and steep for 10 minutes, covered completely. Strain and add the bloomed gelatin and red color. Chill overnight. The next day, add the mascarpone and whip on speed 2 until it forms medium firm peaks.

raspberry gel Heat the puree. Boil the water and add the loose leaf tea. Steep for 5 minutes, covered. Strain into the puree and bring back to a boil. Add the sugar mixed with the agar agar. Whisk to a boil for 1 minute and cool. The next day, blend the mass until smooth. Place in a piping bag until ready to pipe into the center of the mousse. Pipe into the center of the mousse. Steps for Sugar Dough Disk Cream the butter and 10x sugar until fluffy. Add the eggs slowly until fully incorporated. Scrape the sides, then add the flour and salt. Mix until everything is incorporated – do not overmix.

Chill overnight.

s U g A r p l U M f A i r y B A l l e r i N A


B y e x e c U T i V e p A s T r y c h e f s A r A h p e r e l l s

c r e A T e D A T M A N D A r i N O r i e N T A l , l A s V e g A s

4 h O U r s T O D e p i c T T h e s U g A r p l U M f A i r y T h r O U g h D e s s e r T

S t e e p w i t h u s @ t e a l e a v e s c o # a f t e r n o o n t e a l e a v e s



ingredients steps




The Nutcracker

sugar plum fairy castella cake10 g tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

60 g Milk

6 each Egg Yolks

90 g Cake Flour

75 g Hot Butter

73 g Sugar

6 each Egg Whites

1 g Salt

C hanti l ly Cream (for garnish) (see below)

Candied Orange (for garnish)

chantilly cream1 cup Cream

1 tbsp Sugar

1/2 tsp Vanil la Extract

sugar plum fairy castella cakeCold infuse the milk with the loose leaf tea overnight. Strain the milk, and mix in the egg yolks and cake flour. Pour in the hot butter and whisk rapidly until well mixed. Make a soft, stiff meringue with sugar, egg whites, and salt. Gently fold the two mixtures together until there are no lumps. Steam bake at 160ºC for 30-35 minutes.

chantilly creamPut all the ingredients into a bowl and beat with an electric mixer until soft peaks form. Cover and refrigerate before serving.

s U g A r p l U M f A i r y c A s T e l l A c A k e


B y p A s T r y c h e f A l e x c h O N g


ingredients steps




The Nutcracker

plum panna cotta100 g Red Plum Purée

40 g Sugar

1/2 each Vanil la Bean

3.6 g Gelatin Leaf, bloomed

100 g Cream, semi-whipped

cassis panna cotta100 g Cassis Purée

40 g Sugar




satsuma panna cotta100 g Satsuma Purée

40 g Sugar




sablé viennois187 g Butter

75 g Icing Sugar

1 each Vanil la Bean, scraped

225 g Cake Flour

1 g Fleur De Sel

30 g Egg White

sesame tuile400 g Butter

600 g Icing Sugar

1 each Orange, juiced

100 g Glucose

180 g All-Purpose Flour

400 g Sesame Seeds

plum fairy ice cream780 g Milk

20 g tealeaves Organic Sugar Plum Fairy Loose Leaf Tea

150 g Sugar

50 g Inverted Sugar

420 g Cream

8 g Stabi l izer

50 g Glucose

100 g Egg Yolk

plum panna cottaHeat the red plum purée with half of a split vanilla bean and the sugar. Add the bloomed gelatin and let the mixture cool. Once it’s cooled, fold in the whipped cream.

Pour into a flexipan and freeze.

cassis panna cottaHeat the cassis purée with half of a split vanilla bean and the sugar. Add the bloomed gelatin and let the mixture cool. Once it’s cooled, fold in the whipped cream. Pour into a flexipan and freeze.

satsuma panna cottaHeat the satsuma purée with half of a split vanilla bean and the sugar. Add the bloomed gelatin and let the mixture cool. Once it’s cooled, fold in the whipped cream.Pour into a flexipan and freeze.

sablé viennoisMix together the flour, butter, icing sugar, vanilla bean and salt. Add the egg whites and gently mix.

Chill the dough. Roll to a 2.5 on a dough sheeter and cut to 4x1.5 inches. Bake at 350ºF until lightly golden.

sesame tuileCream the butter and sugar until creamy. Add in the glucose mixed with the juice of 1 orange. Add the flour and sesame seeds. Spread thin on a silpat and bake at 350ºF until lightly golden.

plum fairy ice creamCold infuse the loose leaf tea and milk overnight. Strain the next day. Boil the tea-infused milk, sugar, cream, stabilizer and glucose. Add the egg yolk and let rest overnight. Churn with an ice cream machine.

s U g A r p l U M f A i r y T A l e


B y p A s T r y c h e f r A V i N D r A V e r M A


4 h O U r s T O c h i l l c O O k i e D O U g h

CURATING “GIFTS OF TIME” + CREATING NEW HOLIDAy TRADITIONS

In celebration of the arts and true craftsmanship, TEALEAVES has curated “Gifts of

Time” to complement our Nutcracker afternoon tea experiences: a list of physical and

experiential gifts that required rigorous amounts of time and energy to perfect.

Whether it be throughout the year or over the holidays, it is our hope to encourage

people to celebrate old traditions among friends and family as well as create new

ones that will withstand the test of time.

Explore the full collaboration at Nutcracker.AfternoonTEALEAVES.com

ABOUT TEALEAVES

Est. 1994, t e a l e av e s is one of the very few tea blenders in the world, known for

crafting the highest quality teas in small batches by hand. We strive for perfection.

What drives us? Our never-ending quest to make the perfect cup of tea.

With the philosophy of inspiring creativity and connections through the art of

blending, t e a l e av e s has gripped the hearts and minds five-star hotels and

Michelin Star chefs, worldwide, as their tea brand of choice for over two decades.

We keep only 1% of the tea leaves presented to us from the world's highest grade

gardens to ensure that we stay your cup of tea from generation to generation,

whether in a five-star environment or in the luxury of your own home.

Explore TEALEAVES.com

EXPLORE THE FULL COLLABORATION AT NUTCRACKER.AFTERNOONTEALEAVES.COM

tealeaves presents The Nutcracker€¦ · The Sugar Plum Fairy's land awaits. BLACK TEA Nutcracker...

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