Maple Panna Cotta

Maple Panna Cotta


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

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

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 has been cooking and writing recipes since she was a a young girl. 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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