Maple Panna Cotta
Maple Panna Cotta
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
- Portion size: 6
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.
Ingredients
- 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
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.
Source : Canadian Living Magazine: March 2004
