In our latest zine, Ways To Stay Well: Fall 2020, we had our friend Ash Donkerty create a special recipe using our Mushroom Cocoa, and Rainbo Mushroom's Forest JuiceFrom his chook caring childhood in Perth, to his concrete city home in Melbourne, Ash Docherty is an herb and natural health enthusiast that lets The Garden permeate into every aspect of his life, and the kitchen is no exception!

"The dessert world's version of an energy drink, Tiramisu! Imbued with the balanced slow-burning energy of Maca and Chicory root and the calming powers of medicinal mushrooms, this dessert is for those who like to have a mid-day pick me up and not feel like they’re spiralling out of control. If you are like me, a person who had never separated eggs before, then this might look quite punishing, but fellow skeptic to fellow skeptic, it’s very simple and I implore you to try!

For the Herbalmisu, you will need:

4 eggs, separated

80 grams of caster sugar

Pinch of sea salt

1 tablespoon Rainbo Mushroom’s Forest Juice (or plain maple syrup)

WSH Mushroom Cocoa Powder

Mascarpone (350ml)


The Biscuit:

4 eggs separated,

80 grams caster sugar

1 Tablespoon WSH Herbal Coffee

100 Grams Plain Flour

60 grams Cornflour

Big splash of Marsala

1 cup WSH Herbal Coffee Espresso (1 Tablespoon : 1 1/3 cups boiling water is the ratio I’ve used)

Preheat oven to 180 degrees

 

Starting with the biscuit:

Take the egg yolk and half of the sugar and whisk together until pale and creamy. In a separate bowl, beat the egg whites and salt until stiff peaks form. Then, gradually add in the other half of the sugar and beat until stiff peaks start to form again. Slowly fold in egg yolks to egg whites being very gentle. Then gradually sift and combine in both flours and herbal coffee. You should now have a well combined eggy mix! At this point if you have a piping bag, use that (I used a ziplock bag), otherwise use a spoon to place some finger sized batter onto a baking tray with some space between for expanding. Pop in the oven for 20 minutes or until lightly golden! Should make about 20 bickies.


The creamy thing:

Rinse and Repeat! Take the egg yolk and all of the sugar this time and whisk until thick and creamy! Add the mascarpone and maple syrup. Beat the egg whites in a separate bowl until stiff peaks form. Very gently fold the egg whites into the egg yolk/mascarpone mixture until combined.


Assembly:

Combine the Marsala and the cooled Herbal coffee espresso. Take each biscuit and dunk in the Coffee mix for however long you want. You won’t want them too soggy, I just do a quick 4 to 5 second count, but depending on the density of your biscuit you might leave it in for less or more time. Start layering your bowl - cream first, then biscuit and so on so forth until your final layer of cream, then sift as much WSH Cocoa as you want on top and pop in the fridge for a few hours to chill and set!


And that’s that on that. You are welcome."

Previous Article

0 comments

Leave a comment

Please note, comments must be approved before they are published