Maple Panna Cotta

By The Canadian Living Test Kitchen

Tested till perfect

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Maple Panna Cotta

Maple Panna Cotta
Photography by Matthew Kimura

This recipe makes 6 servings

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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

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