CBD INFUSED EXTRA VIRGIN OLIVE OIL ADDS BEAUTIFUL FLAVOR AND TEXTURE TO SOME OF OUR FAVORITE CLASSIC DESSERTS. TRY THESE RECIPES FOR A SWEET SURPRISE!
CBD EVOO Chocolate Mousse
5½ OZ DARK CHOCOLATE, 70% COCOA SOLIDS, ROUGHLY CHOPPED
3½ FL OZ HOUSE OF SPAIN CBD INFUSED EXTRA VIRGIN OLIVE OIL
4 LARGE FREE-RANGE EGGS, SEPARATED AT ROOM TEMPERATURE
¼ TSP SEA SALT FLAKES
1¾ OZ SUPERFINE SUGAR
MELT CHOCOLATE ALMOST COMPLETELY OVER STEAM OR IN A MICROWAVE. REMOVE FROM HEAT STIR IN LAST BITS OF UNMELTED CHOCOLATE UNTIL THEY DISSOLVE. LET COOL FOR 10 MINUTES AND STIR IN HOUSE OF SPAIN CBD EVOO.
WHISK EGG WHITES WITH A PINCH OF SEA SALT FLAKES UNTIL FIRM PEAKS HAVE DEVELOPED.
WHISK THE YOLKS, SUGAR AND ¼ TEASPOON OF SEA SALT FLAKES IN A SEPARATE LARGE BOWL UNTIL PALE, THICK AND ABOUT DOUBLED IN VOLUME.
GRADUALLY POUR THE CHOCOLATE- CBD EVOO MIXTURE INTO THE BEATEN YOLKS AND FOLD TO MIX COMPLETELY. ADD A THIRD OF THE BEATEN EGG WHITES AND FOLD IN VIGOROUSLY TO LIGHTEN THE MIXTURE. GENTLY FOLD IN ANOTHER THIRD OF THE EGG WHITES AND. FINALLY FOLD IN THE FINAL THIRD LEAVING BEHIND ANY LIQUID AT THE BOTTOM OF THE BOWL OF WHITES. NO WHITE STREAKS SHOULD BE VISIBLE.
SPOON INTO RAMEKINS AND LET SIT IN REFRIGERATOR FOR 20 MINUTES OR EAT IMMEDIATELY.
ENJOY!
Vanilla Ice Cream with Olive Oil and Sea Salt
TWO SCOOPS OF PREMIUM FRENCH VANILLA ICE CREAM
1 TBSP HOUSE OF SPAIN CBD INFUSED EXTRA VIRGIN OLIVE OIL
A PINCH OF SEA SALT
SERVE THE ICE CREAM WITH CBD INFUSED EXTRA VIRGIN OLIVE OIL AT THE BOTTOM OF THE BOWL, SPRINKLE WITH SEA SALT AND SERVE WITH YOUR FAVORITE COOKIE.
Olive Oil Cake
1 CUP HOUSE OF SPAIN CBD INFUSED EXTRA VIRGIN OLIVE OIL
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON KOSHER SALT
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1 1/2 CUPS GRANULATED SUGAR
3 LARGE EGGS AT ROOM TEMPERATURE
1 LEMON FOR: 1TBS GRATED LEMON ZEST, 2 TBS LEMON JUICE)
1 1/4 CUPS WHOLE MILK AT ROOM TEMPERATURE
PREPARATION:
- PREHEAT OVEN TO 375 DEGREES
- GREASE A 9 INCH, ROUND CAKE PAN AND LINE THE BOTTOM WITH PARCHMENT PAPER (CUT OUT A CIRCLE TO FIT)
- WHISK TOGETHER FLOUR, SALT, BACKING POWDER, AND BAKING SODA
- BEAT THE SUGAR, EGGS AND LEMON ZEST TOGETHER (USING AN ELECTRIC MIXER OR FOOD PROCESSOR) ON HIGH UNTIL THICK AND FLUFFY (4-5 MINUTES). REDUCE SPEED TO LOW AND SLOWLY POUR IN THE OLIVE OIL, THE MILK AND THE LEMON JUICE. KEEP MIXING FOR ANOTHER 2-3 MINUTES
- POUR BATTER INTO YOUR CAKE PAN LEAVING ROOM FOR THE CAKE TO RAISE (IF YOU HAVE LEFTOVER BATTER MAKE SOME CUPCAKES OR MINI CAKES IN RAMEKINS- JUST MAKE SURE TO CUT THE BAKING TIME BACK FOR THEM)
- BAKE UNTIL AN INSERTED TOOTHPICK COME OUT CLEAN FROM THE CENTER, START CHECKING AROUND 40 MINUTES
- REMOVE FROM OVEN AND LET COOL FOR 20 MINUTES. RUN A KNIFE AROUND THE SIDES TO LOOSEN THE CAKE FROM THE PAN. INVERT THE CAKE ONTO A PLATE AND THEN REPEAT ONTO A SERVING DISH
- TOP WITH FRESH FRUIT, POWDERED SUGAR, JAM/COMPOTE, ICE CREAM, OR EAT PLAIN!
- STORE AT ROOM TEMPERATURE IN AN AIRTIGHT CONTAINER
STRAWBERRY COMPOTE
- PUT 10-12 OZ. FROZEN STRAWBERRIES INTO A SAUCEPAN
- ADD 3 TBS WATER AND 3 TBS GRANULATED SUGAR
- BRING TO A BOIL, STIRRING FREQUENTLY, AND THEN LET SIMMER FOR 15 MINUTES. ONCE LIQUID HAS REDUCED AND YOU CAN “MASH UP” THE STRAWBERRIES REMOVE FROM HEAT. KEEP REFRIGERATED.