- 4 cups pure maple water
- 1 envelope plain gelatin
- 2 tablespoons water
- 1 cup 35% cooking cream
- In a saucepan, reduce the maple water for 20 minutes.
- In a bowl, stir the gelatin into the plain water. Let stand 5 minutes. Set aside.
- Add the gelatin to the reduced maple water and whisk until completely dissolved. Add the cream and mix well. Strain and divide among 4 or 6 small glasses or glass cups that can hold about 125 ml (1/2 cup). Refrigerate for 6 hours or overnight.
- To serve, garnish each panna cotta with fresh fruit.
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.
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