Maple Panna Cotta

Pudding / Recipes with Maple Syrup

4 portions
Metric Imperial


  • 3/4 cup cream
  • 3/4 cup milk
  • 1/4 cup maple sugar
  • 6 sheets gelatin
  • 1/2 oz rum
  • 1/2 cup Maple syrup ((preferably golden syrup, for its delicate flavour)
  • 12 oz dried figs and prunes
  • 10 oz red wine


  1. Bring cream to a boil in a pot, add milk and maple sugar, heat until dissolved, and add rum. Add gelatin sheets that have been soaked in water and heat until dissolved.
  2. Pour the mixture into a mold through a strainer. Cool slightly and chill in a refrigerator until set.
  3. Put dried fruit, red wine, and maple syrup in a pot. Stew for about 20 minutes and let the mixture cool.
  4. Remove the panna cotta from mold, plate, pour of maple syrup over, and top with the mix of fruit, wine and maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Pudding Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.