Peach Tea Mold Food

PEACH TEA BOMBS

Steps:

• Combine about 2 tbsp of the isomalt with the food coloring and stir. The resulting colored isomalt should be a bright orange. Combine with your remaining isomalt then place all of the isomalt into a small pan or pot over medium-high heat. Stir continuously until the isomalt is completely melted.
• Add about 1 1/2 tbsp of the melted isomalt to a mold cavity, using your measuring spoon to gently push the isomalt all around the edges of the mold cavity. Repeat with 5 additional molds. The isomalt is hot, so take care not to touch it. You may want to move the isomalt around in the mold to cover the sides as evenly as possible, but when it starts to cool, stop messing with it.
• Place the isomalt-filled molds into the freezer for about 5 minutes to set then remove them and gently peel the mold away from three of the isomalt half-balls.
• Place a packet of tea into each of the three isomalt half-balls still in the molds, along with one slice of peach.
• Heat a saucepan or skillet over medium-high heat until it's hot, then turn one of the empty isomalt half-balls over and rub the flat edge onto the bottom of the skillet until it just starts to melt.
• Immediately place the heated half-ball on top of one of the filled tea bomb halves. The two sides will seal as the isomalt cools.
• To make your tea bombs into tea, just place them in a cup and pour hot water over them. Stir and enjoy!

PEACH TEA MOLD

Steps:

• Pour boiling water over tea bags. Let stand 2 min. Remove tea bags; discard. Add tea to dry gelatin mix in medium bowl; stir at least 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in peaches.
• Spoon into 5-cup mold sprayed with cooking spray; cover.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

PEACH TEA

Steps:

• Bring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags.
• Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended.

PEACH TEA AND BERRY GELATIN TERRINE

Steps:

• To make the Terrine: Pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface. Let sponge, allowing the gelatin to absorb the water, about 3 minutes.
• While the tea is still hot, add the sponged gelatin, sugar and honey and whisk until dissolved. Set aside and let the gelatin relax and mature and cool at the same rate as the liquid so it doesn't separate when chilling.
• Place the berries in a 9 by 5-inch loaf pan or divide them among individual molds. Pour in the peach liquid. Refrigerate until chilled and firm, at least 3 hours.
• To make the garnish: Whisk the egg white in a bowl to break up the tightness of the albumin. Spread the sugar out in a shallow bowl. Dip herb sprigs (the tops) and leaves (the larger bottom ones) in the egg white, shake them off a bit then dredge in the sugar. Set on a wire rack to dry a few minutes or overnight.
• When ready to serve, dip the bottom of the pan into hot water for 10 seconds. Flip the terrine out onto a serving platter and garnish with the herb sprigs. Serve in slices.