Panna Cotta With Maple Syrup Recipes
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.
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
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- Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
- Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
- Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn't form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
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