Dessert:
White chocolate mousse with lime zest and strawberry jelly on puff hemp dough, pistachio and hemp seed dust, caramel sauce, orange foam
Ingredients (for 2 people):
Sweet cream (whipped) / L 0,25
Lime zest / Table spoon 2
White chocolate / KG 0,125
Egg / Piece 1
Strawberries / KG 0,1
Porto wine / L 0,05
Gelatine / Leaf 5
Butter / KG 0,1
Flour / KG 0,07
Hemp Flour / KG 0,03
Powdered sugar / KG 0,1
Sugar / KG 0,1
Cream / L 0,1
Pistachios / KG 0,05
Hemp seeds / KG 0,05
Orange juice / L 0,5
Lecithin / g 5
Preparation process
Mix the butter, both flours and powdered sugar to create dough. Put it in a baking model and bake at 180°C for 10 minutes. Cool down.
Whisk the egg over boiling water. When it becomes fluffy add one leaf of soaked gelatine, whipped cream, lime zest and melted chocolate.
Chop the strawberries and boil them in Porto wine till soft. Add 4 leaves of soaked gelatine and set to cool.
Pour the jelly over the dough and when it becomes firm top it with the mousse. Cut it into four pieces and before serving sprinkle with roasted hemp seeds.
For the sauce melt the sugar until golden brown. Pour over the cream and let the caramel melt with the cream.
Blend the pistachios and hemp seeds creating a dust which is sprinkled over the desert at the end.
Mix the orange juice and lecithin using a hand blender at the angle of 45° creating foam. Place the foam beside the mousse.
WORLD HEMP CONGRESS
GLOBAL HEMP food INNOVATIONS
WINNER 2012
Chef Mr. MOJMIR ŠIFTAR
RECIPE
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