1 cup organic heavy cream
1/3 cup cured and trimmed cannabis flowers, ground
1 fresh vanilla bean
3/4 tablespoon ground ginger
1 cinnamon stick
2 tablespoons water
2 teaspoons unflavored gelatin or agar
2 cups organic buttermilk
½ cup sugar
Orange sauce (recipe follows)
Cheesecloth or coffee filter
Fine mesh strainer
Ramekins, custard cups, cocktail glasses, or martini glasses
Preheat oven to 170°F.
Combine heavy cream and cannabis in a double boiler. Simmer over low heat for 1 hour. Let cool and clean the double boiler pan because you’ll need it for next step.
Place cheesecloth or coffee filter inside strainer. Strain out cannabis solids.
Lightly oil 6 ramekins, custard cups, cocktail glasses, or martini glasses.
Split vanilla bean pod and scrape seeds from pod into a small bowl. Set aside.
In the top of the double boiler, sprinkle gelatin or agar over 1 cup of buttermilk. Do not heat.
Meanwhile, combine cannabis-infused cream, sugar, ginger, and cinnamon stick in a saucepan. Bring to a boil over medium-low heat.
As soon as cream and sugar boil, pour into gelatin mixture in double boiler. Heat gently, stirring constantly with a whisk, until gelatin dissolves, about 5 minutes.
Whisk in remaining cup of buttermilk and vanilla and remove from heat. Remove cinnamon stick and vanilla bean pod.
Divide among ramekins or glasses and chill until set, about 4 hours.
3 tablespoons sugar
1 tablespoon butter
Juice oranges. Cut the peel of 1 orange into small strips. Break the flesh into half-inchish pieces.
Combine orange juice, orange, peel, sugar, and butter in a small saucepan. Simmer over medium-low heat, stirring occasionally, until thick, about 12 minutes.
Remove from heat and let cool. Refrigerate until ready to use.