This creamy cannabis-infused mousse—made with foie gras, shallots, garlic, white wine, and plenty of ganja—is a seriously decadent taste of the high life.
Servings: 6-8
Ingredients:
for the Infused Glycerin Tincture:
– 1-quart organic food-grade glycerin
– 1-ounce cannabis
for the pâté:
– 1-pound foie gras lobe, separated into 2-inch pieces
– ¼ cup garlic confit
– ¼ cup shallot confit
– ½ cup Sauternes
– 1 cup heavy cream
– 1 tablespoon salt
– 2 tablespoons Infused Glycerin Tincture
– 4.5 sheets of bloomed gelatin
for serving:
– toast points
– a bottle of Sauternes
Directions:
1. For the Infused Glycerin Tincture, preheat your oven to roughly 230 degrees F. To decarboxylate your plant material, place on the baking sheet, and bake for 30 minutes.
2. Preheat a slow cooker and add the glycerin. Add a splash of water to compensate for any evaporation. Add plant material and stir. Cover and cook for 3 hours. Strain through a fine-mesh sieve and cheesecloth to remove plant material.
3. For the pâté, combine all ingredients in a food processor and blend until texture is smooth and buttery. Serve with toast points and a glass of Sauternes.
