Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
cook:
15 mins
chill:
2 hrs
total:
2 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; fat 29g; cholesterol 100mg; saturated fat 18g; carbohydrates 44g; mono fat 8g; poly fat 1g; sugars 38g; protein 5g; vitamin a 1017.1IU; vitamin c 1.3mg; thiamin 0.1mg; riboflavin 0.9mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 5.5mcg; vitamin b12 0.5mcg; sodium 170mg; potassium 307mg; calcium 211mg; iron 0.2mg.
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