Lemon Curd Weed Waffle w/ Blueberry Compote
INGREDIENTS for WAFFLES
2 Eggs. Room Temp and Seperated
2 Tsp Baking Powder
4 Tblsp Granulated Sugar
Zest of 1 Large Lemon
3 Tblsp Freshly Squeezed Lemon Juice
8 Tblsp Cannabis Butter/ Melted & Cooled
or 4 Tblsp For Less Potency whichever You Prefer
2 Cups of All Purpose Flour
1/8th Tsp of Salt
1 Cup of Heavy Cream
Step 3
Step 1
In A Small Mixing Bowl Beat Egg Whites Until they are stiff And Set Aside
Step 2
In a Larger Bowl, Combine Egg Yolks, Cream, Lemon Juice and Butter
Still Working in the Large Bowl- Add the Flour, Baking Powder, Salt, Sugar and Kief, Mixing Just until Blended. Gently Fold in the Egg Whites
Step 4
Now Cook in Prepared Waffle Iron According to Manufacturer's Directions and Top with Lemon Curd and Blueberry Compote.
INGREDIENTS for LEMON CURD
Step 1
2 Whole Eggs + 1 Egg Yolk
1/2 Cup Fresh Lemon Juice (about 2-3 Lemons)
2 Tblsp Lemon Zest
1 Cup Granulated Sugar
1/4 Cup Unsalted Cannabis Butter ; Cubed
In A Heavy Sauce Pot, Over Medium-Low Heat, Whisk the Eggs, Sugar, and Lemon Juice, Until Combined.
Step 2
Add Cubes of Butter and Lemon Zest While Continually Whisking.
Step 3
Cook Until Curd Thickens (coating the back of spoon). Note* Do Not Allow Mixture to Boil.
Step 4
Pour Curd into a Bowl, Placing Plastic Wrap Onto Surface to Avoid "Skin" From Forming on the Top. (Can Be Stored for 7 Days)
BLUEBERRY COMPOTE
Simply Combine 1 1/2 Cups Fresh or Frozen Blueberries Along with 2-3 Tblsp Water, and 1/2 Cup of Granulated Sugar and 1/8 Tsp of Lemon Zest, Into a Medium Sauce Pot. Cook Over Medium Heat for about 8-10 Minutes. Stir in Remaining Blueberries and Cook Another 5-7 Minutes or Until Compote Has Thickened.
