COOKING with CANNABIS
Raspberry Mousse for the Holiday Season
by Chef Dana Cunningham
I am excited to share this super delicious triple trifecta dessert with you for this upcoming holiday season . This dessert has a raspberry mousse , an infused lemon curd , and infused chocolate souffle cookies . This flavor combo is so amazing ; once you try it , you will never forget it ! I chose to infuse the lemon curd and the cookies because you don ’ t have to always eat them together . After you try them together , you will probably want to have them together . I used to make this dessert for some of my clients . This was a plated dinner where each course was served separately on very fine china . I have done an infused mousse before with CBD as well . Remember , if you are using MCT oil , it is the easiest because it has no flavor . The mousse does not contain any oils or fats , so you can use an infused sugar if you have one on hand or just squirt in some infused MCT oil . I am a super lightweight , so I am not sure I need every part of this dish infused , but to each their own . Enjoy !
Raspberry Mousse Ingredients 18 ounces fresh raspberries 7 tablespoons confectioners ’ sugar , or more as needed . 4 tablespoons orange juice 1 (. 25 ounce ) package unflavored gelatin 1 3 / 4 cups heavy cream 2 tablespoons vanilla sugar 1 dash lemon juice
Directions
1 . Set a few raspberries aside for garnish . Mix the remaining raspberries and confectioners ’ sugar in a bowl and set aside for 30 minutes . Pass raspberries through a sieve to strain out seeds . Discard seeds .
2 . Pour orange juice into a small saucepan and sprinkle gelatin on top . Set aside for 1 minute . Heat over low temperature without boiling until gelatin is fully dissolved , about 3 minutes .
3 . Remove from the stove , allow to cool slightly , then mix with raspberry purée .
4 . Beat cream in a chilled glass or metal bowl using an electric mixer until frothy . Add vanilla sugar gradually , continuing to beat until soft peaks form . Fold whipped cream into raspberry purée . Stir in lemon juice and sweeten with more confectioners ’ sugar if desired . Cover and refrigerate for 2 hours . Garnish with the reserved raspberries if serving alone .
Lemon Curd Ingredients 3 / 4 cup fresh lemon juice From Meyer Lemons 3 / 4 cup white sugar 1 / 2 cup infused butter , cubed 3 large eggs 1 tablespoon grated lemon zest from Meyer lemons
42 November 2023
Directions 1 . Combine lemon juice , sugar , butter , eggs , and lemon zest in a
2-quart saucepan .
2 . Cook over medium-low heat , whisking constantly , until mixture thickens and bubbles , about 5 to 6 minutes . You must continue to stir the lemon curd , or it will overcook and become scrambled eggs .
Souffle Cookies Ingredients 6 oz ( 170g ) bittersweet or semisweet chocolate , chopped 2 large ( 70g ) egg whites , at room temperature 2 tablespoons of infused oil 1 / 8 teaspoon cream of tartar 1 / 2 teaspoon pure vanilla extract 1 / 4 cup ( 50g ) granulated sugar 3 / 4 cup ( 86g ) finely chopped pecans
Instructions 1 . Position oven racks in the upper and lower third of the oven . Heat the oven to 350 ° F and line 2 baking sheets with parchment paper . 2 . Using your microwave or a double boiler , melt the chocolate and set aside to cool . 3 . Now is the time to add your infused oil to the melted chocolate and stir well . 4 . With a hand mixer , whisk egg whites and the cream of tartar until soft peaks form .
5 . Mix in the vanilla . With the beaters running , gradually add the sugar , beating until the egg whites hold stiff peaks but don ’ t look dry .
6 . Pour the nuts and melted chocolate over the whipped egg whites . Gently fold the mixture with a large rubber spatula , trying not to deflate the whites , until most of the streaks are gone .
7 . Immediately drop the batter in teaspoon-sized lumps onto the baking sheets , leaving at least 1-1 / 2 inches between the cookies .
8 . Bake until the cookies are shiny and cracked on top , 10 to 12 minutes ; they should be firm on the outside but still soft inside .
In a dessert dish , place lemon curd , top with raspberry mouse , and garnish with one cookie , a raspberry , and mint leaves .
Enjoy your holiday season and share this super delicious triple trifecta dessert with friends and family .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .