Hemp Hearts & Ginger Snap Cigars with freeze-dried Berries and Vanilla mascarpone
Enjoy and Merry Christmas!
Hemp Chef, Adam
50g of butter
70g of soft brown sugar/50g of coconut sugar
60g of golden syrup
30g of hemp hearts
10g freeze dried berries
50g icing sugar
1 vanilla bean cut in half (remove beans)
Melt butter, sugar & golden syrup in a pot on a low heat, reduce for about 2-3 min mix at the start. Don’t stir when boiling as it will crystallize.
Remove from the heat and allow to cool significantly, sift in the flour, ginger & add hemp hearts, combine well using a wooden spoon.
Now place a dolloped teaspoon of the mix on to a lined baking tray, only cook 4 at a time we need to allow them to spread. Bake for 5 min at 180’c until golden brown.
Remove form the oven and allow to cool for around 2-3 minutes using a fish slice/or pallet knife remove off the tray and wrap around a wooden spoon handle or a thin wooden rolling pin. Allow to cool ,remove by sliding the cigars off and allow to cool and harden on a wire rack, once cooled you can pop them in t an airtight container until you want to use them. They keep for up to 2 weeks.
Mascarpone filling and finishing. Place all ingredients in to a mixing bowl and bind together, do not over whip, you want to see the berries folded in to the mascarpone without crushing them. Fill a piping bag with the mix and pop it back into the fridge until you are just about ready to serve. When ready to serve, remove the mixture from the fridge and allow to soften slightly, then fill the snap tubes from one end and then the other, arrange on a plate, garnish, serve and enjoy.