Maple Panna Cotta

Maple Panna Cotta

Ingredients (Serves 6)

  • 2 teaspoons unflavored gelatin (this will be less than 1 envelope)
  • 2 tablespoons warm water
  • 1 cup heavy whipping cream, NOT whipped
  • 1 cup mascarpone cheese, room temperature
  • 1 cup real maple syrup
  • 1 tablespoon dark rum (optional)
  • whipped cream and some maple sugar candies for garnish.


  1. Sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes. Whisk in the cream, mascarpone and maple syrup, and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed through, so the gelatin is incorporated.
  2. Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.
  3. Top with a spoonful of whipped cream and a maple candy.
Source: Recipe from Barbara @ MoveableFeastsCookbook

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