Cannabis-Infused Emerald Parmesan Tuile Cones with Whipped Goat Cheese & Pea Mint Mousse
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Time to read 1 min
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Time to read 1 min
Cannabis-Infused Emerald Parmesan Tuile Cones with Whipped Goat Cheese & Pea Mint Mousse
Crisp lace. Savory foam. Modern plated appetizer energy.
These are delicate parmesan tuiles baked into golden lace cones, filled with airy whipped goat cheese and bright pea-mint mousse. Finished with a micro drizzle of emerald cannabis-infused mint oil. The infusion lives entirely in the mint oil for clean dosing and zero texture compromise.
Elegant. Light. Visually striking. Completely different category.
Makes 12 tuile cones.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into mint oil)
~4–5mg per cone
For lighter servings:
• 1g flower → ~3mg per cone
• 2g flower → ~6–7mg per cone
• 1.5g cannabis flower
• 1/3 cup neutral oil
• 2 tablespoons fresh mint, finely chopped
225°F for 35–40 minutes. Cool completely.
Warm oil to 160–170°F.
Add decarbed cannabis.
Hold 2 hours, strain thoroughly.
Stir in fresh mint while warm. Cool.
This oil contains the full THC content.
• 1 1/2 cups finely grated parmesan
Preheat oven to 375°F.
On parchment, place small mounds of cheese and flatten thin.
Bake 5–7 minutes until bubbling and golden.
Remove and immediately shape over small cone mold or wooden spoon handle.
Cool completely until crisp.
• 1 cup blanched peas
• 4 ounces goat cheese
• 2 tablespoons cream
• 1 tablespoon lemon juice
• Pinch salt
• Fresh mint
Blend until smooth and airy.
Pipe into cooled tuile cones.
Lightly drizzle measured cannabis-infused mint oil over mousse.
Garnish with:
• Microgreens
• Cracked black pepper
• Lemon zest
Serve immediately.
• Crisp parmesan lace
• Creamy goat tang
• Sweet pea freshness
• Cool mint lift
• Balanced herbal undertone
Refined. Not heavy. Not sweet.