Maple Panna Cotta

By LRay

Better Homes & Gardens, November 2014, page 122.

Nutrition Facts (Maple Panna Cotta)
Per serving: 446 kcal cal., 29 g fat (18 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 100 mg chol., 170 mg sodium, 44 g carb., 0 g fiber, 38 g sugar, 5 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cups maple syrup
• 6 cups half-and-half or light cream
• 4 teaspoons unflavored gelatin
• 1 teaspoon pure vanilla
• 1/2 teaspoon salt
• 2 cups whipping cream
• 1/4 cup maple or granulated sugar
• Fresh currants (optional)

Preparation

Step 1

Directions

In a 3-quart saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 15 minutes or until reduced by half. Whisk in half-and-half.

Remove from heat. Sprinkle gelatin over cream mixture. Let stand for 5 minutes or until gelatin is wrinkled and soft.

Warm gently over low heat, whisking until gelatin is dissolved (do not simmer or bring to a boil). Whisk in vanilla and salt.

Divide mixture among twelve 6-ounce glasses or bowls. Cover with plastic wrap. Refrigerate for 2 hours until set, or for up to 3 days.

In a large bowl beat whipping cream and maple sugar with an electric mixer until cream holds soft peaks. To serve, top each serving with whipped cream and garnish with currants, if desired.

From the Test Kitchen

Make-Ahead Moments: The panna cotta can be made up to 3 days ahead of serving and stored in the refrigerator.