Maple Panna Cotta

Maple Panna Cotta
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
15 mins
Chill Time:
2 hrs
Total Time:
2 hrs 30 mins


  • 2 cup maple syrup

  • 6 cup half-and-half or light cream

  • 4 teaspoon unflavored gelatin

  • 1 teaspoon pure vanilla

  • ½ teaspoon salt

  • 2 cup whipping cream

  • ¼ cup maple or granulated sugar

  • Fresh currants (optional)


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

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

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

  4. 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.

  5. 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 (per serving)

446 Calories
29g Fat
44g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 446
% Daily Value *
Total Fat 29g 37%
Saturated Fat 18g 90%
Cholesterol 100mg 33%
Sodium 170mg 7%
Total Carbohydrate 44g 16%
Total Sugars 38g
Protein 5g
Vitamin C 1.3mg 7%
Calcium 211mg 16%
Iron 0.2mg 1%
Potassium 307mg 7%
Folate, total 5.5mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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