Maple Panna Cotta

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.