Lychee Rose THC Panna Cotta Shots
(15 mg THC each · 24 shots · 360 mg total batch)
Silky, wobble-perfect lychee-rose panna cotta in elegant shot glasses, topped with rose-petal lychee jelly. Tastes like a high-end dim sum dessert, zero weed flavor.
Decarboxylation
1.8 g flower @ 22–25 % THC (or 0.9 g good kief)
240 °F for 40 minutes in sealed mason jar → ~360 mg usable THC
Infusion
1½ cups (360 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 360 mg THC cream
Panna Cotta Base
All 360 mg THC cream
1 cup (240 ml) lychee purée (canned lychees blended smooth, strained)
½ cup (100 g) granulated sugar
2 tsp rose water (food-grade)
1 tsp vanilla bean paste
2½ tsp powdered gelatin (or 9 g agar powder for vegan)
Rose Lychee Jelly Top
½ cup (120 ml) lychee juice (from the can)
1 tsp rose water
2 tbsp sugar
1 tsp powdered gelatin
Dried rose petals for garnish
Steps
1. Bloom gelatin in ¼ cup cold lychee purée for 10 minutes.
2. Warm remaining purée + THC cream + sugar + rose water + vanilla to 160 °F → whisk in bloomed gelatin until dissolved → strain.
3. Pour into 24 shot glasses (1½ oz each) → chill 2 hours until just set.
4. Make jelly: bloom 1 tsp gelatin in 2 tbsp cold lychee juice → warm remaining juice + sugar + rose water → dissolve bloomed gelatin → cool 10 minutes → gently spoon 1–2 tsp on top of each set panna cotta → chill 1 more hour.
5. Garnish with a single dried rose petal.
Storage
Covered in fridge → 5 days
Serve chilled
Dosing
360 mg ÷ 24 = 15 mg exact per shot
One shot = delicate floral lift
Two shots = floating through a rose garden
Velvety panna cotta that melts on the tongue, bright lychee perfume, subtle rose finish, and that perfect wobble.
These disappear at parties faster than champagne.
Make double.
Keep one tray hidden in the back of the fridge.
You’ll thank me when the guests are still asking for more.