world.hemp.congress org

Jan 13, 20192 min read

WHITE CHOCOLATE ESPUMA, HEMP CRUMBLE, WHISKEY JELLY, SQUASH CREAM

White chocolate espuma:

100g cream

70g white chocolate

20g egg yolks

Preparation:

Whisk the egg yolks in a bowl over steam until they reach 80°C. Add the chocolate and stir until it melts. Add the cream and pour the mass in a siphon. Charge with 2 gas bombs and leave to cool completely. The mass can also be cooled in the freezer or ice cream machine.

Hemp crumble:

20g roasted hemp seeds

100g butter

30g flour

5g sugar

1 jegg

Preparation:

Mix all the ingredients and kneed in a dough. Roll the dough on a baking paper and bake for 15 minutes at 180°C. Cool down completely and brake in smaller pieces creating a crumble.

Whiskey jelly:

20g whiskey

70g water

7g gelificant de vegetal

Preparation:

Mix all the ingredients and bring to boil. Pour the mass in a small container and leave to cool. Cut the jelly on small squares.

Squash cream:

70g squash

35g butter

10g confectioner sugar

Preparation:

Cut the squash in smaller pieces and saute on butter over low heat until it cooks. If necessary add some water. Blend the squash in a cream and season with sugar.

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ESPUMA BELE ČOKOLADE, KONOPLJIN CRUMBLE Z VISKIJEVIM ŽELEJEM IN

BUČKINO KREMO IN ŽELIŠČNIM OLJEM

Bela čokolada espuma:

100g smetane

70g bele čokolade

20g rumenjakov

Priprava:

Rumenjake v skledi mešajte nad paro, dokler masa ne doseže 80°C. Dodajte čokolado in mešajte, dokler se ne stopi. Dodajte smetano in nalijte maso v sifon, katerega napolnite z dvema plinskima bombicama in pustite, da se popolnoma ohladi. Hladimo jo lahko tudi v zamrzovalniku ali strojčku za sladoled.

Konopljin drobljenec:

20g praženih semen konoplje

100g masla

30g moke

5g sladkorja

1 jajce

Priprava:

Zmešajte vse sestavine in jih zgnetite v testo. Testo zvaljamo na papirju za peko in pečemo 15 minut pri 180°C. Popolnoma ohlajen pecivo drobno zdrobimo.

Viskijeva želetina:

20g viskija

70g vode

7g veganske želetine

Priprava:

Zmešajte vse sestavine in zavrite. Vlijemo maso v majhno posodo in pustimo, da se ohladi. Narezite žele na majhne kvadrate.

Bučkina krema:

70g bučk

35g masla

10g sladkorja

Priprava:

Odrežite bučke na manjše koščke in na majhnem ognju prepražimo na maslu, dokler ni kuhana. Po potrebi dodajte nekaj vode. Zmešajte bučno maso smetano in začinite s sladkorjem.