The use of a Volcano to create the clove air in this recipe was inspired by Grant Achatz, a Chicago-based, Michelin-star chef who regularly pushes the boundaries of food and dining. It’s an experimental twist on the classic panna cotta mixed with my own cannamilk recipe.
Recipe: Panna Cotta With Clove Air
Start to finish: 30 minutes active + 6-8 hours for panna cotta to chill
Yield: 4 servings
Approximate dosage: 20mg THC per serving*
- 2 tablespoons cold water
- 1 packet unflavored gelatin
- 1 cup heavy cream
- 1 cup cannamilk (recipe below)
- 1 cup half and half
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons orange extract
- 2 tablespoons whole clove
- Volcano vaporizer
- Ziploc freezer bags, gallon size
- Combine water and gelatin in a small saucepan. Heat on low until gelatin is dissolved (do not simmer). Remove from heat.
- Heat the cream, cannamilk, half and half, and sugar in a medium saucepan over high heat, stirring constantly, until just starting to bubble. Immediately remove from heat and stir in gelatin, vanilla, and orange extract.
- Pour mixture into 4 glass ramekins or teacups and refrigerate for at least six hours—preferably overnight.
- When fully chilled, serve on a bed of clove air (continued).
- Turn volcano on and set to 356°F.
- Grind cloves to the consistency of coarse ground pepper. Load the base of the Volcano with the ground clove as you would with cannabis.
- Once heated, place the base onto the Volcano. Take the ziplock back and close, leaving just enough open at the middle to fit the valve of the Volcano.
- Turn on and allow the bag to fill up, making sure to keep the sides of the bag away from the heat source.
- Turn off the volcano, then quickly remove the bag and tightly seal. Poke two small holes in the bag halfway between the edges and center. Lay a linen napkin on top and place the panna cotta on the center of the clove air bed. The scent will slowly seep as the air is released.
- 3.5 grams cannabis flower, finely ground and decarbed, testing at 12-16% THC
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Make a double boiler by filling a medium pot with just enough water for the base of a medium metal bowl to touch when covering the pot.
- Add the heavy cream, milk, and vanilla extract to the metal bowl, place on top of the pot, and heat the water to a rolling boil.
- Add cannabis while stirring and allow to simmer for 1 and a half hours (your cream will turn a bit green).
- Strain with a cheesecloth, allow to cool, and store in an air-tight mason jar for up to a week.
*Note: The amount of cannabis specified in these recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
Lead image: LOVE_LIFE/iStock