Maple Panna Cotta

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over 50ml of cold water and let it sit for 5 minutes to soften.

2. 2

   In a medium saucepan, combine the sugar, maple syrup, and 150ml of heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to boil the mixture.

3. 3

   In a separate bowl, whisk together the softened gelatin and the remaining 250ml of heavy cream until well combined.

   Tip: Make sure to break up any gelatin lumps.

4. 4

   Gradually pour the warm cream mixture into the gelatin mixture, whisking constantly.

   Tip: This is called tempering the egg mixture.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Be patient, as this may take a few minutes.

6. 6

   Remove the saucepan from the heat and stir in the melted butter, vanilla extract, and salt.

7. 7

   Pour the mixture into 6 small individual serving cups or ramekins.

   Tip: Make sure the cups are chilled.

8. 8

   Refrigerate the panna cotta for at least 4 hours or overnight until set.

   Tip: The longer it chills, the creamier it will be.

9. 9

   Just before serving, sprinkle a small amount of chopped nuts or a drizzle of pure maple syrup over the top.

   Tip: Optional but recommended.