Wild Dandelion & Cocoa Semifreddo
COOKING WITH TEA
Wild Dandelion & Cocoa Semifreddo
Notes from Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn:
"Our dandelions were picked here, in Tofino, don’t worry – we left TONS for the bees! Other things we have included, with the exception of the cream & sugar in our recipes, has all been collected locally. We make our own butter at the Inn, so I have used that for the sable cookie as well."
Wild Dandelion and Cocoa Semifreddo
Notes from Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn:
This dessert we have come up with for “In Good Taste” displays diversity with almost all of our ingredients. The chocolate we used is from a local chocolatier located in Victoria, British Columbia. Sirene, founded in 2013 by Taylor Kennedy, after 18 years at the National Geographic Society, has several different types of chocolate for all chocolate lovers (bitter & sweet!) Our dandelions were picked here, in Tofino, don’t worry – we left TONS for the bees! We make our own butter at the Inn, so I have used that for the sable cookie as well. When making a menu, for me, it’s all about the season we are in and the ingredients we can source locally. We are so fortunate to have a local non profit organization called Tofino Ucluelet Culinary Guild (TUCG) to help source those ingredients for us from farmers all across Vancouver Island. During the spring & summer months, we get an abundance of fresh fruits and vegetables, which we then incorporate in any way we can on our menus. We love featuring local farmers and producers on our menus, all year round.
Servings: 1 Serving
Keywords:
- Prep Time: 45 mins
- Cook Time: 0 mins
- Total Time: 45 mins
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Ingredients
Chocolate Semifreddo
- 75 g Dark Chocolate
- 30 g Milk Chocolate
- 20 g TEALEAVES Organic Wild Dandelion Cocoa Botanical Powder
- 1 Egg
- 1 Egg Yolk
- 150 g Cream, whipped
Dandelion Sponge
- 50 g Sugar
- 1 Egg
- 1 Egg White
- 20 g Flour
- 4 g Salt
- 10 g Dandelion greens
Chocolate Sable
- 250 g Cup 4 Cup Gluten Free Flour
- 32 g TEALEAVES Organic Wild Dandelion Cocoa Botanical Powder
- 200 g Butter
- 100 g Icing Sugar
- 5 g Salt
- 2 Egg Yolks
Wild Dandelion & Cocoa Italian Meringue
- 82 g Sugar
- 20 g Water
- 110 g Egg White
Instructions
Chocolate Semifreddo
- Melt Chocolate, set aside to cool.
- Whisk eggs and yolks over bain marie until light and thick. Fold together yolks and chocolate. Fold into whipped cream.
- Pipe into desired mold, freeze overnight.
Dandelion Sponge
- Place all ingredients in vita-prep or blender and blitz until smooth.
- Pour into siphon gun and charge twice. (letting sit overnight is ideal)
- Fill any plastic container 1/4 full with iSi sponge and microwave 2 minutes.
- Flip over immediately out of the microwave, and tear up into pieces for plating.
Chocolate Sable
- Cream butter and icing sugar together. Slowly add yolks. Add dry ingredients.
- Cook a chunk and agitate during the cooking process to make a crumble that resembles soil.
- Freeze what you don’t use.
Wild Dandelion & Cocoa Italian Meringue
- Cook the sugar & water to 115°C
- Start whipping the egg white in a mixer with a whisk attachment when the sugar mixture gets to 115°C
- Add the sugar mixture to the whipping egg white when it reaches 118°C
- Continue whipping the mixture until it is cool to the touch.
- Fold 10g of the Wild Dandelion & Cocoa Botanical Tea Powder into the finished meringue, pipe into desired shape and dehydrate.
Notes
In Good Taste Project: A TEALEAVES Exploration
At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.
Tea in Recipe
BOTANICAL POWDER | HERBAL
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