How to Make Your Own Cannabis-Infused Panna Cotta

Sweet, delicate and fresh, panna cotta is an example of a dessert that seems sophisticated (i.e., difficult) but is actually fairly easy to prepare. With the infusion of cannabis, this classic dish becomes a perfect, lightly sweetened digestif to bookend a large, savory meal.

Panna cotta means “cooked cream” in Italian, but really the cream mixture is only lightly warmed to dissolve the sugar and the gelatin. With this recipe, there is the added step of infusing cannabis with heavy cream under a steady temperature of 170°F for up to three hours. The longer it's cooked, the more the THC will become infused into the cream. (Use an oven for this rather than a stovetop, which could cause the mixture to boil over and burn.)

The chilled panna cotta should be firm but jiggly. It can be served inside the small bowls and garnished with honey or a sweet glaze and fresh fruit.

If you’d like to present the dessert on plates, pre-coat the ramekins with non-stick spray before adding the mixture. After they’ve set, dip the ramekins briefly into hot water, skim a knife around the edge and then carefully invert over a serving plate to pop them out.

Cannabis Panna Cotta

Yield: Makes 4 panna cotta servings with 25 milligrams of THC per serving.

Ingredients:
1/2 cup heavy cream
7 grams ground cannabis
1 cup buttermilk
1/4 cup sugar
1 teaspoon gelatin
1/2 teaspoon vanilla extract

Equipment:
Small saucepan and lid
Spatula
2 small bowls
Cheesecloth
Fine mesh strainer
Whisk

1) Preheat oven to 170°F.
2) In a small saucepan, stir together heavy cream and cannabis. Cover.
3) Cook in the oven for 2 to 3 hours.
4) With a cheesecloth set over a fine mesh strainer, remove the ground cannabis by straining the cream/cannabis mixture into a bowl. Set aside.
5) In a small saucepan over medium heat, combine 1/2 cup of the buttermilk and the sugar until dissolved. Add the cannabis-cream mixture. Bring to a simmer, but don’t allow it to boil.
6) Meanwhile, mix the remaining 1/2 cup of buttermilk with the gelatin in a small bowl; pour the hot mixture into the bowl. This will allow the gelatin to bloom and prevent a grainy texture.
7) Add the vanilla extract. Whisk until evenly combined.
8) Divide the panna cotta into ramekins or small bowls. Refrigerate until set, preferably overnight.
9) Serve with chocolate-cookie crumble, berries and honey!


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