Maple Panna Cotta

Tested Till Perfect

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%

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

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Source

Canadian Living Magazine: March 2004




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