Recipe by Faith Durand
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 15 minutes. Whisk in half-and-half.

  • Remove from heat. Sprinkle gelatin over cream mixture. Let stand for 5 minutes or until gelatin is wrinkled and soft.

  • Warm gently over low heat, whisking until gelatin is dissolved (do not simmer or bring to a boil). Whisk in vanilla and salt.

  • Divide mixture among twelve 6-ounce glasses or bowls. Cover with plastic wrap. Refrigerate for 2 hours until set, or for up to 3 days.

  • In a large bowl beat whipping cream and maple sugar with an electric mixer until cream holds soft peaks. To serve, top each serving with whipped cream and garnish with currants, if desired.


Make-Ahead Moments: The panna cotta can be made up to 3 days ahead of serving and stored in the refrigerator.

Nutrition Facts

446 calories; 29 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 100 mg cholesterol; 170 mg sodium. 307 mg potassium; 44 g carbohydrates; 0 g fiber; 38 g sugar; 5 g protein; 0 g trans fatty acid; 1017 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 211 mg calcium; 0 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Extremely sweet...I will cut the maple syrup by at least 1/2 next time. Texture smooth and velvety.