A little lemon verbena steeped into this one makes it unforgettable.
- - 3 c CannaCream
- - 1/3 Cup HoneyBuzz
- - 1 Tbsp vanilla
- - 6 Tbsp cold water
- - 1 cup 1/2 & 1/2
Let’s get cooking!
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and HoneyBuzz just to a boil over moderately high heat, stirring.
Remove pan from heat and stir in gelatin mixture and vanilla.
Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature.
Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds.
Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate