Panna cotta is solid comfort food, and the addition of cannabis and warming spices makes this version a wonderful winter treat. Enjoy this sugar-free custard for breakfast, dessert or a late-night snack. (Vegans can substitute brown rice syrup for the honey.)
Pour milk into small bowl and sprinkle gelatin over it. Let soften and “bloom” for at least 5 minutes. Do not stir.
In a medium saucepan, combine ginger and a tablespoon of the cream. Whisk to create a smooth paste.
Stir in remaining cream, salt and honey. Stir over medium heat until honey dissolves, until just before it boils. Do not let cream simmer.
Remove from heat. Stir in milk-gelatin mixture and stir well until dissolved.
Put ice cubes in a large bowl. Pour cream mixture into a smaller bowl and set inside the ice bath to cool. Let sit until mixture thickened but not set, stirring and scraping the sides of the bowl occasionally (to prevent from setting).
Remove from ice bath and wipe down bottom of bowl. Pour into glasses, cover with plastic wrap and refrigerate for at least several hours.
1 cup cream
1/2 gram cannabis flower or trim, chopped
1/2 teaspoon cinnamon or nutmeg (optional)
Fine mesh strainer
Cheesecloth or paper coffee filter
Combine cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
Sprinkle with cinnamon or nutmeg (if using) and let cool to room temperature.
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour cream through to catch solids. You may have to pour through a couple times before cream runs clear. Squeeze out last drops of cream and discard or compost cannabis and cheesecloth.
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook