Blackberry & Bud Mousse Cups Infused with Cannabutter

AuthorMy Edibles ChefDifficultyIntermediate

There is an abundance of wild blackberries where I live so I was inspired to create this fresh & fluffy mousse dessert ... mmm, now this is my kind of treat!

Yields16 Servings
Prep Time4 hrsCook Time1 hrTotal Time5 hrs

Genoise Cake Recipe
 6 whole eggs
 1 cup sugar
 1 ⅓ cups all-purpose flour, sifted
 6 tbsp cannabutter, melted
Pastry Cream Recipe
 2 cups milk
 ¼ cup sugar
 2 egg, yolks
 1 whole egg
 ¼ cup corn starch
  cup sugar
 1 tsp vanilla extract
 2 tbsp regular butter or cannabutter for extra strength
Blackberry Mousse Recipe
 1 tbsp powdered gelatin, unflavored
 2 tbsp cold water
 juice of 1 lemon
 zest of 1 lemon, finely chopped
 3 cups fresh blackberries
 2 egg yolks
 ½ cup sugar
 2 cups heavy cream

Genoise Cake Directions
1

Preheat oven to 350°F/175°C. Line a jelly roll pan with parchment paper.

2

Combine eggs & sugar in a bowl fitted for a stand mixer. Mix on high speed until the mixture has become pale yellow & tripled in volume.

3

Sift flour into the egg mixture & fold in.

4

Fold in melted butter. Pour into prepared pan & bake 15 to 20 minutes or until golden brown.

5

Invert pan to cool so the cake keeps its fluffy texture.

Pastry Cream Directions
6

In a medium saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

7

In a medium bowl, whisk together the egg yolks and egg. In a separate bowl mix together the remaining sugar and cornstarch.

8

Whisk the cornstarch & sugar into the eggs until smooth.

9

Once the milk comes to a boil, pour a small amount of the hot milk into the cornstarch & egg mixture while whisking constantly. This step is to temper the mixture so you do not cook the eggs.

10

Return the entire mixture to the saucepan, and slowly bring to a boil, stirring constantly with a heatproof rubber spatula. DO NOT leave this mix unattended or it will burn.

11

After the mixture is cooked and has thickened, remove from the heat & stir in the butter & vanilla.

12

Pour mixture into a fine mesh strainer to remove any lumps.

13

Pour into a heat-proof container & place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Blackberry Mousse Directions
14

Soak the gelatin in the cold water in a saucepan for 5 minutes. Add the lemon juice, grated lemon zest & berries. Stir & bring to a boil. Cool to room temperature.

15

Beat the egg yolks & sugar in a bowl until it becomes thick & pale yellow.

16

Put the egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened & very warm to the touch. Cool to room temperature.

17

Add the egg yolk mixture to the blackberry mixture & stir until well blended.

18

Whip the heavy cream to soft peaks & fold gently into the blackberry & egg yolk mixture.

Mousse Cup Assembly
19

Cut the genoise into small cubes & place a layer into the bottom of the cups you wish to use.

20

Fill a piping bag with the pastry cream. Pipe a layer on top of the cake layer.

21

Fill a piping bag with the mousse. Pipe a layer on top of the pastry cream layer.

22

Repeat the steps until the cups are full. Garnish with fresh berries & cannabis leaves.

 

Ingredients

Genoise Cake Recipe
 6 whole eggs
 1 cup sugar
 1 ⅓ cups all-purpose flour, sifted
 6 tbsp cannabutter, melted
Pastry Cream Recipe
 2 cups milk
 ¼ cup sugar
 2 egg, yolks
 1 whole egg
 ¼ cup corn starch
  cup sugar
 1 tsp vanilla extract
 2 tbsp regular butter or cannabutter for extra strength
Blackberry Mousse Recipe
 1 tbsp powdered gelatin, unflavored
 2 tbsp cold water
 juice of 1 lemon
 zest of 1 lemon, finely chopped
 3 cups fresh blackberries
 2 egg yolks
 ½ cup sugar
 2 cups heavy cream

Directions

Genoise Cake Directions
1

Preheat oven to 350°F/175°C. Line a jelly roll pan with parchment paper.

2

Combine eggs & sugar in a bowl fitted for a stand mixer. Mix on high speed until the mixture has become pale yellow & tripled in volume.

3

Sift flour into the egg mixture & fold in.

4

Fold in melted butter. Pour into prepared pan & bake 15 to 20 minutes or until golden brown.

5

Invert pan to cool so the cake keeps its fluffy texture.

Pastry Cream Directions
6

In a medium saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

7

In a medium bowl, whisk together the egg yolks and egg. In a separate bowl mix together the remaining sugar and cornstarch.

8

Whisk the cornstarch & sugar into the eggs until smooth.

9

Once the milk comes to a boil, pour a small amount of the hot milk into the cornstarch & egg mixture while whisking constantly. This step is to temper the mixture so you do not cook the eggs.

10

Return the entire mixture to the saucepan, and slowly bring to a boil, stirring constantly with a heatproof rubber spatula. DO NOT leave this mix unattended or it will burn.

11

After the mixture is cooked and has thickened, remove from the heat & stir in the butter & vanilla.

12

Pour mixture into a fine mesh strainer to remove any lumps.

13

Pour into a heat-proof container & place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Blackberry Mousse Directions
14

Soak the gelatin in the cold water in a saucepan for 5 minutes. Add the lemon juice, grated lemon zest & berries. Stir & bring to a boil. Cool to room temperature.

15

Beat the egg yolks & sugar in a bowl until it becomes thick & pale yellow.

16

Put the egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened & very warm to the touch. Cool to room temperature.

17

Add the egg yolk mixture to the blackberry mixture & stir until well blended.

18

Whip the heavy cream to soft peaks & fold gently into the blackberry & egg yolk mixture.

Mousse Cup Assembly
19

Cut the genoise into small cubes & place a layer into the bottom of the cups you wish to use.

20

Fill a piping bag with the pastry cream. Pipe a layer on top of the cake layer.

21

Fill a piping bag with the mousse. Pipe a layer on top of the pastry cream layer.

22

Repeat the steps until the cups are full. Garnish with fresh berries & cannabis leaves.

Blackberry & Bud Mousse Cups

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