AuthorInfusedEatsCannabis is infused into clarified butter and combined with fresh red cherries, blueberries and topped with vanilla ice cream for the white in this delicious 4th of July dessert recipe.
Grind cannabis and decarboxylate in oven at 250 °F for 12 minutes.
Clarify butter.
Infuse cannabis in butter over double boiler for 1 hour.
Strain infused butter from plant material and discard. Set aside and let the infused butter cool.
While butter cool, halve and pit the washed fresh cherries. Also wash and destem the blueberries. Set aside and keep chilled.
Combine flour, salt and baking powder in a large mixing bowl and whisk together. (You substitute self-rising flour and omit the salt and baking powder.)
Add the sugar and the infused butter and cream together until smooth crumbles. Add the milk and (optionally add rolled oats here) whisk into a batter.
Pour the batter over the berry mixture and smooth with a spatula.
Spread the sugar generously on top. Sprinkle the water heavily across the top to saturate the sugar from rim to rim.
Place in an oven preheated to 375°F for 15 minutes to set the top. Reduce heat to 325 and cook for 1 hour. Cover top with foil or parchment if getting too brown.
Remove from oven and let cool for 30 minutes before enjoying warm with a scoop of vanilla ice cream.
Ingredients
Directions
Grind cannabis and decarboxylate in oven at 250 °F for 12 minutes.
Clarify butter.
Infuse cannabis in butter over double boiler for 1 hour.
Strain infused butter from plant material and discard. Set aside and let the infused butter cool.
While butter cool, halve and pit the washed fresh cherries. Also wash and destem the blueberries. Set aside and keep chilled.
Combine flour, salt and baking powder in a large mixing bowl and whisk together. (You substitute self-rising flour and omit the salt and baking powder.)
Add the sugar and the infused butter and cream together until smooth crumbles. Add the milk and (optionally add rolled oats here) whisk into a batter.
Pour the batter over the berry mixture and smooth with a spatula.
Spread the sugar generously on top. Sprinkle the water heavily across the top to saturate the sugar from rim to rim.
Place in an oven preheated to 375°F for 15 minutes to set the top. Reduce heat to 325 and cook for 1 hour. Cover top with foil or parchment if getting too brown.
Remove from oven and let cool for 30 minutes before enjoying warm with a scoop of vanilla ice cream.