Maple Panna Cotta Recipes
MAPLE PANNA COTTA
Make and share this Maple Panna Cotta recipe from Food.com.
Provided by Funda
Categories Gelatin
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.
- Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.
- Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.
- Serve custard in cordial glasses, drizzle additional maple syrup on top.
Nutrition Facts : Calories 154.1, Fat 8.1, SaturatedFat 5, Cholesterol 30.2, Sodium 91.2, Carbohydrate 17.7, Sugar 15.7, Protein 3.6
PANNA COTTA WITH MAPLE SYRUP
Categories Maple Syrup
Number Of Ingredients 6
Steps:
- Mix the sugar, maple syrup, milk, and cream together in a small saucepan, and heat, stirring. As soon as bubbles appear around the edges, remove the pan from the heat. Sprinkle in the gelatin, stirring vigorously, and continue to stir for 3-4 minutes. Let cool completely, giving an occasional stir. Now pour the cooled custard into two custard cups or glass dishes, cover with plastic wrap, and refrigerate overnight. You can unmold the panna cotta and drizzle a little bit more maple syrup around it, garnishing, if you like, with some berries. Or you can enjoy the panna cotta straight from the cup.
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- For the Maple Panna Cotta: Pour 1/2 cup (125 ml) of the milk into a large bowl. Sprinkle the gelatin over the milk and let rest about 5 minutes (don’t mix—this step allows the gelatin to bloom).
- Pour the rest of the milk (1/2 cup / 125 ml) and the heavy cream in a saucepan. Whisk in the maple syrup and vanilla extract. Heat over medium heat until you reach a light simmer.
- Pour the very hot milk mixture over the gelatin and whisk until the gelatin is completely dissolved. Divide the maple panna cotta mixture between 8 small glasses, bowls, or ramekins. Cover with plastic wrap and refrigerate at least 4 hours to set.
- For the Pecan-Maple Crumble: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix the flour, maple sugar, and chopped pecans together. Add the cold butter and incorporate it to the dry ingredients using a pastry cutter, a fork, or your hands, until the mixture forms pea-sized crumbs. Spread the mixture on the cookie sheet and bake for 10 minutes until the crumbs are golden (mixing the crumbs two to three times during baking allows them to brown more evenly). Let cool completely. Store the crumble in an airtight container at room temperature until ready to use. (The crumble will keep for up to three days.)
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