Maple Syrup Panna Cotta: a traditional Italian dessert served with Canadian maple syrup.
Maple syrup panna cotta
- 500 ml cream
- 150 g icing sugar
- 6 g gelatin
- maple syrup q.s
Soak the gelatin in cold water about 10 minutes before you heat the cream.
In a saucepan, pour the cream, mix it with icing sugar and cook over low heat. It must not boil.
When the mixture of cream and sugar is hot, squeeze the gelatine, put it in the mixture and stir well.
Pour the panna cotta into small cups and allow to cool, then put in the refrigerator for about 5 hours.
Remove the panna cotta from the cups soaking them into hot water for a few seconds. Pour maple syrup on panna cotta and serve immediately.