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.


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 ]]

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.


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Mélangeur de thé de luxe pour les chefs Michelin, les hôtels cinq étoiles et les amateurs de thé.

Créé en 1994