An unexpected twist to a meal – a symbol of the beginning of the Italian day is brought to the end of yours. Served with delicate-looking, savoury lollipops that pack an unexpected punch.
- Course:Starter / Dessert
YOU WILL NEED
- 8 wooden skewers
- The foam: 500ml cream, whipped to a cappuccino-foam consistency
- Pinch of salt
- Hawaiian Baby Woodrose (soaked overnight and crushed, max. 8 seeds)
- 2g Damiana
- 10ml ginger juice
- 1 avocado
- Juice of ½ lime
- 1.5g Bali Kratom
- 0.5-1.5g Paroc Hashish
- 100g Dutch (grey) shrimp
- Lime juice to taste
- 500g foie gras
- 1g madras curry
- 1g chili powder
- balsamic vinegar to taste
- 0.4-1.8g O.G. Kush Marijuana
- Balsamic vinegar to taste
- 200g unsalted pistachio nuts
- 200g unsalted almonds
- 1 clove of garlic, finely chopped
- 7.5g Sclerotia Hollandia (Magic Truffles), chopped
- Rosemary to taste
- Olive oil
HOW TO PREPARE
Crush or finely chop the Hawaiian Baby Woodrose and mix it with the ginger juice and salt. Set aside. Whisk the cream with the Damiana until it forms soft peaks when the whisk is lifted out. Fold in the ginger juice mixture, making sure it is mixed through well.
Mash (or blend) the flesh of 1 avocado with the juice of half a lime and the Bali Kratom and Hashish. Leave the seed of the avocado in the mixture until you are ready to use it – this prevents it from oxidizing and turning brown.
In an espresso cup, fill 1/3 of the cup with shrimp and drizzle lime juice over it to wet it. Next, fill to 2/3 with the avocado mixture and tap it down to remove any air bubbles. Top it off with the cream. Serve immediately.
Place the almonds in a saucepan with a dash of olive oil, 1⁄2 a clove of garlic and rosemary. Do not add salt. Sauté until light golden brown. Do the same for the pistachio nuts. Set aside to cool.
In a bain-marie (a bowl over a pan of boiling water) place the foie gras and marijuana. Leave it to melt. With a blender, puree the foie gras and marijuana mixture. Using cling film, roll the mixture into a sausage, wrapping tightly to expel the air bubbles. Place in a fridge for several hours until stiff.
Meanwhile, take the pistachio and almonds (keep them separate) and place them on kitchen paper to absorb excess oil. Take half the almonds and chop coarsely. Take the other half of the almonds and chop them fine. Mix the two portions so you have a half-and-half mix to coat the lollipops with. Chop up half the truffles and mix them with the almonds. Place the mix in a bowl lined with fresh kitchen paper to absorb the additional oil. Repeat this for the pistachio nuts and mix the other half of the truffles in.
Take the foie gras mixture out of the fridge and cut into sections of about 3-4cm thick. Remove the cling film. Using the back of a spoon, score a little groove in the foie gras. Keep the excess – you’ll need it to patch up any holes. Fill the groove with balsamic vinegar and close it up again with the foie gras you removed. Roll 4 of the foie gras bonbons in the pistachio-truffle mix. Roll the other 4 in the almond-truffle mix. Push the skewers into the bonbons and serve immediately.