Panna cotta is a traditional Italian dessert that can be very easily enhanced with cannabinoids. The basic ingredients are milk and cream, so this recipe is asking all the more to use macumba, or cannabis cream. Making the dessert itself is also child's play.
Canna cotta, or panna cotta on macumba
Ingredients (2 servings):
250ml macumba,
250ml cream cheese,
2 tablespoons of sugar, or honey,
pulp from a vanilla stick
2 tbsp gelatin
50ml of dark rum (optional)
Pour 3 tablespoons of cold water over the gelatin, stir and set aside for a few minutes. Pour the macumba and cream into a pot. We add sugar, rum (if using) and vanilla beans, then stir thoroughly and put on medium heat. We wait until it comes to a boil and take it off the stove. Add the gelatin and stir until thoroughly dissolved. Pour the concoction into molds/cups, cool and put in the refrigerator for at least 2 hours. To take the panna cotta out of the molds, put them in warm water for a few seconds.
Panna cotta can come in an endless variety of flavors. The one you see is a mixture of mango and passion fruit. It is made exactly the same way, only after boiling, we add thoroughly blended mango to the milky mixture (it should have the consistency of a smooth puree). Served with mango chunks, fresh mint and a spoonful of passion fruit pulp.
Author: Dawid Popielec
