Maple Panna Cotta Maple Panna Cotta

Maple Panna Cotta 150 Image by: Maple Panna Cotta 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2004



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 facts <b>Per serving:</b> about

  • Sodium 38 mg
  • Protein 3 g
  • Calories 203.0
  • Total fat 15 g
  • Cholesterol 54 mg
  • Saturated fat 9 g
  • Total carbohydrate 15 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 8.0
  • Vitamin A 15.0
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Maple Panna Cotta