The ingredients for our recipes are carefully selected in collaboration with experienced cooks in order to maximize the benefits of hemp for your body. Cannabinoids are fat soluble which means they mix well with anything oily and greasy. The presence of molecules in fat will allow your body to metabolize them much faster and therefore feel the effects more quickly.
Ingredients (4 people)
|Vacherin Fribourgeois AOP||300g|
|Mushrooms of Paris||200g|
|Fresh basilic||1/2 bunch|
Brown the mushrooms cut into strips in a pan with the butter until the juice has evaporated. Add the basil and half the hemp and cook over low heat for 2 minutes.
Once the mushroom, basil and hemp mixture is ready, set it aside and keep it warm. Rub the bottom of the caquelon with the garlic clove cut in 2, pour in the wine and the rest of the hemp and bring everything to a boil.
Mix the two cheeses with the cornstarch, pour everything into the caquelon and bring to a boil, stirring constantly, until the cheese is melted.
Pour the mushroom, basil and hemp mixture into your fondue. Mix. Enjoy.
Replace 100g of button mushrooms by 100g of chanterelles if you want to diversify the mushrooms present. Remember to cut them into strips.