Culinary

Wild Dandelion & Cocoa Semifreddo

Name: Wild Dandelion and Cocoa Semifreddo
Prep time: 45 min
Total time: 45 min
Yield: 1 Serving
Ingredients: 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; 50 g Sugar; 1 Egg; 1 Egg White; 20 g Flour; 4 g Salt; 10 g Dandelion greens; 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; 82 g Sugar; 20 g Water; 110 g Egg White

COOKING WITH TEA

Wild Dandelion & Cocoa Semifreddo

Crafted by Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn, this light and airy semifreddo displays diversity with almost all ingredients.

Layers of chocolate semifreddo, dandelion sponge cake, and chocolate sable make a decadent treat. Finished off with wild dandelion and cocoa Italian meringue, this creamy, creative dessert showcases the beauty of diverse ingredients.

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."

[[ recipeID=recipe-7kqhr8f5x, title=Wild Dandelion and Cocoa Semifreddo ]]

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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.

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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

Wild Dandelion & Cocoa Semifreddo

COOKING WITH TEA

Wild Dandelion & Cocoa Semifreddo

Crafted by Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn, this light and airy semifreddo displays diversity with almost all ingredients.

Layers of chocolate semifreddo, dandelion sponge cake, and chocolate sable make a decadent treat. Finished off with wild dandelion and cocoa Italian meringue, this creamy, creative dessert showcases the beauty of diverse ingredients.

"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."

In Good Taste Project

A TEALEAVES EXPLORATION

Tea in Recipe

BOTANICAL POWDER

Featured Products

TEAWARE

n/a

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Wild Dandelion and Cocoa Semifreddo

Ingredients

Instructions

Ingredients

Chocolate Semifreddo

Dandelion Sponge

Chocolate Sable

Wild Dandelion & Cocoa Italian Meringue

Instructions

Chocolate Semifreddo

Dandelion Sponge

Chocolate Sable

Wild Dandelion & Cocoa Italian Meringue