Maple Panna Cotta

Maple Panna Cotta

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

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The best panna cotta that I’ve ever had was in Venice. Thick and creamy, but not too heavy. Here’s a holiday twist on an Italian classic, which I call an ode to wonderful maple syrup. 

  • 2 Cups Maple Syrup
  • 2 Cups Half & Half
  • 4 Teaspoons Unflavored Gelatin
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Kosher Salt
  1. Add maple syrup to medium-size saucepan and bring to a boil. Turn heat to low and simmer, uncovered, for 15 minutes. Whisk in half & half.
  2. Remove from heat and sprinkle gelatin over maple mixture. Let stand for 5 minutes.
  3. Turn heat to low (just to warm mixture) and whisk until gelatin has dissolved. Make sure not to simmer or bring to a boil. Whisk in vanilla and kosher salt.
  4. Divide among 12 dessert cups (6 ounces each). Cover with plastic wrap. Place in refrigerator for 3 hours or until set. Can last in fridge for up to 3 days.
  5. Serves 12
  6. "Work With What You Got!”
  7. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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