CHAMPAGNE-POACHED STRAWBERRY CANNA-SUNDAES
Recipe Info:
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4 sundaes
Terpene Pairing:
Limonene and Linalool. The bright, citrus-forward Limonene elevates the crisp notes of the champagne, while Linalool provides a sophisticated floral finish that perfectly complements the macerated strawberries.
Dosage Information:
Total infusion: 1/4 cup infused heavy cream (used in the whipped topping).
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
1 pint premium vanilla bean ice cream
2 cups fresh organic strawberries, hulled and halved
1 cup Brut Champagne or dry sparkling wine
1/4 cup granulated sugar
1 teaspoon vanilla bean paste
1/2 cup heavy whipping cream
1/4 cup infused heavy cream, chilled
2 tablespoons confectioners sugar
Gold leaf flakes for garnish (optional)
Fresh mint sprigs
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a heavy-bottomed saucepan, combine 1 cup of heavy whipping cream with the decarboxylated material. Maintain a steady temperature between 160 and 175 degrees Fahrenheit for 45 minutes. Do not allow the mixture to boil. Strain through a 25-micron silk screen or double-layered cheesecloth. Chill the infused cream completely in the refrigerator for at least 4 hours before using.
Preparation Instructions:
In a medium skillet, combine the champagne, granulated sugar, and vanilla bean paste. Bring to a gentle simmer over medium heat until the sugar dissolves. Add the strawberries and poach for 5-7 minutes until the fruit is tender but still holds its shape and the liquid has reduced to a light syrup. Remove from heat and let cool to room temperature. In a chilled glass bowl, combine the remaining heavy cream, the 1/4 cup infused heavy cream, and confectioners sugar. Whip until stiff peaks form. To assemble, place two generous scoops of vanilla bean ice cream into a chilled crystal coupe glass. Spoon the champagne-poached strawberries and syrup over the ice cream. Top with a large dollop of the infused whipped cream. Garnish with gold leaf and a mint sprig.
Chef Tips:
For a more intense flavor, reduce the champagne syrup further after removing the strawberries. Always ensure the infused cream is ice-cold before whipping to maintain the stability of the molecular structure.
Consume Responsibly.
Start Low, Go Slow.