Cannabis-Infused “Emerald Pea & Irish Cheddar Soufflé with Herb Oil”

Soufflés have long represented refinement in European kitchens, and this savory version brings an Irish twist through sharp Irish cheddar and sweet spring peas. Light, airy, and naturally emerald from blended peas, this dish delivers elegance without excess. The cannabis infusion is incorporated into a vibrant herb oil that is drizzled just before serving, ensuring precise dosing while preserving the delicate texture of the soufflé.

A Note on Dosing

This recipe makes 4 individual soufflés.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into herb oil)
~12–14mg per serving

For lighter servings:
• 1g flower → ~8–9mg per serving
• 2g flower → ~16–18mg per serving

All cannabis is infused into the finishing oil for consistent distribution.

Step 1: Cannabis-Infused Herb Oil

Ingredients

• 1.5g cannabis flower
• 1/2 cup olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• Pinch sea salt

Decarboxylation

Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Warm olive oil to 160–170°F (do not simmer).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly.
Stir in fresh herbs and salt once cooled.

This oil contains the full THC content.

Step 2: Emerald Pea Base (Non-Infused)

Ingredients

• 1 cup peas (fresh or frozen)
• 1 tablespoon butter
• 2 tablespoons flour
• 3/4 cup whole milk
• 1/2 cup grated sharp Irish cheddar
• 3 eggs, separated
• Salt
• White pepper

Blanch peas 2–3 minutes.
Blend until smooth and vibrant green.

In saucepan, melt butter and whisk in flour to create a roux.
Slowly add milk, whisking until thickened.
Stir in cheddar until melted.
Fold in pea purée.
Season lightly.

Let cool slightly before folding in egg yolks.

Step 3: Whip & Fold

Beat egg whites to stiff peaks.
Gently fold into pea mixture until airy but evenly combined.

Step 4: Bake

Butter 4 ramekins and lightly coat with grated cheese.
Fill 3/4 full.

Bake at 375°F for 18–22 minutes until risen and golden on top.
Serve immediately.

Step 5: Finish & Plate

Drizzle a measured portion of cannabis-infused herb oil lightly over the top of each soufflé.

Finish with:

• Extra chives
• Flaky sea salt
• Cracked white pepper

Do not heat oil after drizzling.

Flavor Profile

• Light, airy texture
• Sweet pea freshness
• Sharp cheddar depth
• Bright herb finish
• Balanced herbal undertone

Elegant, seasonal, and refined.

Packaging & Dosing Guidance

Per soufflé: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD PEA & CHEDDAR SOUFFLÉ”
THC per serving
Date prepared
“Start with half and wait 90 minutes before consuming more.”

Safety & Storage

⚠️ Approximately 55mg THC total in infused oil
⚠️ Drizzle evenly for dosing consistency
⚠️ Clearly label infused components
⚠️ Do not drive after consuming

Storage:

Soufflés best served immediately
Store infused oil separately