MAPLE PANNA COTTA
Better Homes & Gardens / Our Best Recipes of the Season – Faith Durand
- 2 cups maple syrup
- 6 cups half and half or light cream
- 4 tsp unflavored gelatin
- 1 tsp pure vanilla
- 1/2 tsp salt
- 2 cups whipping cream
- 1/4 cup maple or granulated sugar
- Fresh currants (optional)
In a 3 quart saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, 15 minutes or until reduced by half. Whisk in half and half.
Remove from heat. Sprinkle gelatin over maple mixture. Let stand 5 minutes.
Warm gently over low heat; whisk until gelatin is dissolve (do not simmer or bring to a boil). Whisk in vanilla and salt.
Divide mixture among twelve 6 oz glasses or bowls. Cover with plastic wrap. Refrigerate until set, about 2 hours or up to 3 days.
In a large bowl beat whipping cream and sugar with an electric mixer until soft peaks form. Top each panna cotta with whipped cream and, if desired, currants.