Maple Water Panna Cotta


Recipe — Maple Water Panna Cotta
Preparation Time:
Cooking Time:
Cooling Time:
6 portions
Metric Imperial


  • 4 cups pure maple water
  • 1 envelope plain gelatin
  • 2 tablespoons water
  • 1 cup 35% cooking cream


  1. In a saucepan, reduce the maple water for 20 minutes.
  2. In a bowl, stir the gelatin into the plain water. Let stand 5 minutes. Set aside.
  3. 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.
  4. 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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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.