Walking down one of the city’s most famous streets leads you to Canapè Milano. More than just a restaurant, this establishment offers creative cocktails at the bar area, and a store selling legal cannabis products on the ground floor. In a nutshell, you could say this is a place that celebrates cannabis in its various forms.
Canapè’s dishes draw from a common strong Asian fusion influence with Japanese references, though with some hints of traditional Italian cuisine as well, on this occasion revisited with hemp flour.
Javier Alberto Dematteis, one of the chefs at Canapè, presents a remarkable yet simple recipe: Panna cotta with cardamom, hemp, blackberry coulis, pistachios, and of course, the special touch of our fat-soluble cannabis aroma (terpenes) of the strain Super Lemon Haze.
A real explosion of flavors!
Cannabis Flavored Pana Cotta, Canapè Milano, and Cali Terpenes
Creating your own culinary recipes with cannabis terpene profiles is easier than you think. Here we explain how to prepare this delicious dessert step by step.
- Recipe by Javier Alberto Dematteis
- Preparation time: 20 minutes
- Difficulty: Easy
Ingredients for 6 people
- 1 litre double cream (32% fat)
- Pistachios to taste
- 4 gelatine sheets (20 g)
- Grated zest of 1 washed untreated lemon
- 100 g blackberries
- ½ vanilla pod
- 140 g powdered sugar
- 1 pinch of salt
- 8 cardamom berries
- Cali Terpenes’ “Super Lemon Haze” terpenes
Preparation of blackberry coulis
- Add the blackberries to a saucepan with 50 ml of water and 10 g of sugar.
- Simmer for 10 minutes, then blend and filter. The coulis is now ready.
- The creation of this cannabis-flavored dessert is simple, but the result is astounding. It’s time to impress your guests!
Preparation of panna cotta
- Soak the gelatine in cold water and let it stand.
- Put the cream in a large pot and add the sugar.
- Open the vanilla pod transversely, extract the seeds with the tip of a spoon, and add to the cream with the grated lemon zest.
- Crush the cardamom berries with the back of a kitchen knife or meat mallet, then add to the mixture and heat gently on a low heat without stirring.
- Once the mix has reached 84°C, or as soon as a thin layer forms on the surface of the cream, remove from the heat and strain through a fine sieve.
- Add the soaked gelatine and beat with a whisk.
- Let it cool. Once lukewarm, add 10 drops of Cali Terpenes’ Super Lemon Haze terpenes.
*This particular strain was chosen for its combination of citrusy aromas, which pair well with the vanilla and cream, but you can use the cannabis aroma of your liking. Other unique citrusy strains include Gipsy Haze, Sour Diesel, Cinderella 99, and Amnesia.
- It’s important to add the terpenes when the mixture is lukewarm, as these can easily evaporate (and their aroma be affected) during very hot processes.
- Put the mixture into appropriate moulds and refrigerate until the gelatine sets.
- Your hemp panna cotta is now ready!
*You can serve it with a blackberry coulis or with any other wild berries and some nuts. We’ve personally gone for pistachio for its intense flavour. We’ve also added some hemp-flavoured chocolate decorations.
- To unmold it, simply soak in hot water for 10 seconds. Remember that panna cotta separates when it reaches 50°C, so don’t overdo it with the soaking.
- It can be eaten immediately or frozen and consumed within 1 month.
We hope you liked this delicious recipe. For any queries regarding this, please leave a comment.
See you next time!
Cali Terpenes
