Merch
Medical card
0 Comments
Trifle bowls are often surprisingly reasonable, I bought a bunch at Target a year ago for under ten dollars. Gift a trifle and say “keep the bowl”. That’s nice.
Makes 16 servings
This recipe has several parts, and I like to infuse each step. It’s a big bowl of yum, and infusing the trifle in this fashion allows you to get a little something with each spoonful. Dig deep and often. Or, only infuse one part, that’s cool too.
If you are interested in some significant shortcuts, reach out. laurie@laurieandmaryjane.com
Vanilla Custard
Ingredients
- 2
cups whole milk
- 2
cups heavy cream, not ultra-pasteurized
- 6
egg yolks
- 6 ounces
granulated sugar
- 2
tablespoons cornstarch
- 1
tablespoon canna-butter, melted and cooled
- 2
cups whole milk
- 2
cups heavy cream, not ultra-pasteurized
- 6
egg yolks
- 170 grams
granulated sugar
- 2
tablespoons cornstarch
- 1
tablespoon canna-butter, melted and cooled
Method
- Place milk and cream in a saucepan and bring to a boil.
- In a large bowl, whisk the yolks with the sugar, cornstarch and canna-butter until smooth and pale.
- Gently pour the boiled cream/milk/mixture over the egg yolks, starting a few drops at a time whisking quickly to keep the eggs from cooking.
- Return the mixture to the saucepan, then cook over low heat, stirring with a wooden spoon until it thickens enough to coat the back of the spoon. Add the vanilla and stir to combine.
- Pass through a fine sieve, let sit at room temperature for an hour and cool thoroughly in the fridge.
Brownies
Ingredients
-
Baking spray
- 1 oz
semi-sweet chocolate, chopped
- 1.5
cups all-purpose flour
- 0.5
cup cocoa powder
- 1
teaspoon salt
- 2.5
cups unsalted butter, room temp
- 2
tablespoons canna butter, room temp
- 2.5
cups granulated sugar
- 4
large eggs
- 1
tablespoon vanilla extract
- 8 oz
semi-sweet chocolate chips
-
Baking spray
- 28.35 grams
semi-sweet chocolate, chopped
- 1.5
cups all-purpose flour
- 0.5
cup cocoa powder
- 1
teaspoon salt
- 2.5
cups unsalted butter, room temp
- 2
tablespoons canna butter, room temp
- 2.5
cups granulated sugar
- 4
large eggs
- 1
tablespoon vanilla extract
- 227 grams
semi-sweet chocolate chips
Method
- Heat oven to 340. Spray and line a 9×13 inch pan with parchment paper.
- In a microwave safe bowl, melt chopped chocolate at 30 second intervals. Test to see if the chocolate is melted, sometimes it’s not obvious to the eye.
- In a small bowl combine the flour, cocoa powder and salt
- In a large bowl, beat the butters and sugar until light and fluffy, 5-7 minutes. Add the eggs and vanilla, beat for an additional 5 minutes.
- Beat in the melted chocolate. Gently fold the dry ingredients into the butter/sugar mixture.
- Add the chocolate chips, fold in to combine. Bake for 18-22 minutes. Let cool and cut in 24 even squares. Save the crumbs for the garnish.
Chocolate Custard
Ingredients
- 2
cups heavy cream
- 0.75
cup whole milk
- 12 ounces
chocolate, chopped
- 2
tablespoons canna-butter, melted
- 8
egg yolks
- 2
cups heavy cream
- 0.75
cup whole milk
- 340 grams
chocolate, chopped
- 2
tablespoons canna-butter, melted
- 8
egg yolks
Method
- In a two-quart saucepan heat the cream and milk. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Remove from heat. Add chocolate and canna-butter and stir to mix well.
- In a bowl, whisk the yolks. Slowly whisk the warm chocolate into the beaten yolks. Return the mixture to the saucepan. Cook over low heat, about 9-11 minutes, until it starts to bubble and thicken, do not allow to boil.
- Pass through a fine sieve, let sit at room temperature for an hour, and cool thoroughly in the fridge.
Books by Laurie Wolf
Whipped Cream
Ingredients
- 3
cups heavy whipping cream
- 2
tablespoons powdered sugar
- 1
tablespoon vanilla
- 3
cups heavy whipping cream
- 2
tablespoons powdered sugar
- 1
tablespoon vanilla
Method
- In an electric mixer, whip the cream, sugar, and vanilla, until fluffy.
Final Assembly
- Place half the brownies in the bottom of your bowl. Spoon the vanilla custard over the brownies.
- Spoon half the whipped cream over the custard. Top with the remaining brownie.
- Spoon the chocolate custard over the brownie. Top with the remaining whipped cream, sprinkle with the brownie crumbs.
Sign up for bi-weekly updates, packed full of cannabis education, recipes, and tips. Your inbox will love it.
Rate this Recipe
How to Grow Your Own Cannabis at Home
Cooking with Cannabis