Tested till perfect Maple Panna Cotta
Maple Panna Cotta
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 6


  • 1 cup 1cupwhipping cream
  • 1 7 g pkg 17 g pkgunflavoured gelatin
  • 1/3 cup 1/3cupmaple syrup
  • 1 tbsp 1tbspdark rum, or 1 tsp/5 mL vanilla
  • 1 cup 1cupmilk
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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.

Nutritional Information Per serving: about

cal 203 pro 3g total fat 15g sat. fat 9g
carb 15g fibre 0g chol 54mg sodium 38mg

% RDI:

calcium 8 iron 2 vit A 15 folate 1
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