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Malt tuile shaped as a hemp leaf with cream and hemp powder on a plate

Hemp Leaf Malt Tuile Recipe – Restaurant MOTA

Chef Claus Henriksen’s malt leaf tuile recipe uses six ingredients and bakes at 180°C for 8 minutes in a four-cavity silicone leaf mold.

Recipe by Claus Henriksen

Ingredients

  • 100 g egg whites
  • 100 g melted butter
  • 75 g malt
  • 50 g wheat flour
  • 100 g honey
  • 50 g water

Equipment

Cannabis Leaf Tuile Mold, Nordic Chefs – SuperFine® Curved Tip Chef’s Tweezers, Finishing Tray – Small

Method

  1. Mix the egg whites, melted butter, malt, wheat flour, honey and water until evenly combined.
  2. Spread a thin, even layer into the four leaf cavities of the silicone mold and scrape away excess batter.
  3. Bake in a preheated oven at 180°C for 8 minutes.
  4. Let the leaves firm up briefly, gently flex the silicone away and carefully lift them out. Cool fully.
Chef's note

Malt tuile recipe by Chef Claus Henriksen, Restaurant MOTA. The ingredient amounts and 180°C/8-minute bake come from the chef.

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