Eton Mess

ETON MESS
Few desserts say summer like Eton Mess. Crunchy CBD meringue, whipped cream and blackberry sauce is a winning combination, best served al fresco

CBD MERINGUES

9 Servings per Recipe
400mg Total CBD per Recipe
45mg CBD per Serving

Ingredients
6 Egg Whites
360g Granulated Sugar
11.4g Spectrum CBD Oil

Method
Pre-heat oven to 215 degrees. Place egg whites in the bowl of a stand mixer or a large bowl to use a handheld mixer. Whip whites to stiff peak. Once at stiff peaks, add the sugar in three parts, fully incorporating each time. On sheet trays lined with parchment paper, scoop out 18 dollops of meringues using the side of the spoon. Place in oven for 2 hours. The meringues should be cooked all the way through. Once cool, remove from tray and place in an air tight container.

BLACKBERRY SAUCE

Ingredients
1lb Blackberries
1/2 Cup Granulated Sugar
2 Tablespoons Corn Starch
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt

Method
Place blackberries and sugar in a heavy bottom pan. Place on medium heat and bring to a simmer. In a separate bowl mix together the lemon juice and cornstarch. Using a spoon mash the berries slightly to release some of their juices. Add the corn starch-lemon juice mixture to the pot and simmer for 4 minutes. Finish with salt and chill completely.

 

OTHER INGREDIENTS

Fresh Figs, Fruit, or Berries
Whipped Cream

Chef Joey

Introducing CBD Kitchen, brought to you by Celebrity Chef Joey Elenterio. He is here to teach you how to cook mouth wateringly delicious recipes using Spectrum CBD as the featured ingredient. Eat well and ‘Feel Better’.

Joey Elenterio’s culinary career has been fast and full of promotions. At the young age of 25, Elenterio was awarded One Michelin Star for his work at Chez TJ in Mountain View. This coveted award made him the youngest Chef in California and the youngest American-born chef to ever hold one. Elenterio’s preceding career was full of mentors. He credits Aram Mardigian with seeing his potential while at Wolfgang Puck’s Spago restaurant in 2004. He then worked for Rolland Passot as Executive Chef of Tanglewood before Chez TJ as Sous Chef under Scott Nishiyama in 2009, becoming Executive Chef in 2011. Later, he was included in Zagat’s 30 Under 30 Award. In 2012, Elenterio was featured in the SF Chronicle as a Rising Star Chef – an award given to five chefs that show extreme promise. Fulfilling this prophecy, Elenterio became Executive Chef of Tyler Florence’s Wayfare Tavern where he garnered a 3 star review from the Chronicle and a place on the top 100 restaurants in SF list. Not one to pass up an opportunity to be a partner in a jazz bar, Elenterio departed to open Mr. Tipple’s in 2015. Wanting to help create more, he joined Pali Hotels in 2017 to open 2 properties and over see their culinary arm, which included 3 already opened restaurants. Currently, he is using his many talents in French Fries and Caviar: a culinary driven consulting and collaboration firm he began last year. He is always learning and improving; benefits he finds abundant with the dynamic nature of the new clients and projects for FF&C. Elenterio can never know enough about the culinary world and will not be slowing down.