Maple Panna Cotta
Here's an elegant little dessert that's just fine on its own or dressed up with sliced strawberries macerated in a splash of dark rum and sugar. Or serve with maple syrup and a cookie or just by itself sprinkled with toasted sliced or chopped nuts.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 203 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 15 g |
| fibre | 0 g |
| chol | 54 mg |
| sodium | 38 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 2% |
| vit A | 15% |
| folate | 1% |
-
1 cup (250 mL) whipping cream
1 pkg (7 g) unflavoured gelatin
1/3 cup (75 mL) maple syrup
1 tbsp (15 mL) dark rum (or 1 tsp/5 mL vanilla)
1 cup (250 mL) milk
Preparation:
Pour half of the cream into small saucepan; sprinkle with gelatin and let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.
In separate saucepan, heat together remaining cream, maple syrup and rum over medium heat until steaming; remove from heat. Stir in gelatin mixture and milk. Pour into six 6-oz (175 mL) ramekins or custard cups. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Run knife around edge of each ramekin; turn out onto chilled dessert plate.
Additional Information
Source
Canadian Living Magazine: March 2004
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