A Culinary Ode to Fall: Maple Panna Cotta

Don't you love fall desserts like this? A snap to make and every mouthful is smooth and creamy. Perfect for family, but elegant enough for company. A friend gave me this recipe years ago with no provenance...my apologies to the recipe's owner/chef.

I've had it served to me once with strawberries and another time with figs. But I like to serve it with one of those pretty maple candies in the center because I love the fall palatte of this dessert. Even if I can't have the golden trees in Florida, I'm going to enjoy maple panna cotta!

And because I thought it would be fun to try (I had just made gingerbread the day before) I tried layering the panna cotta with gingerbread in my cute set of Juliska glasses. I let it gel a bit in the fridge first, but it still seeped through the gingerbread layers. Not picture perfect, but it was delicious!

Maple Panna Cotta


2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream, NOT whipped
1 cup mascarpone cheese, room temperature
1 cup real maple syrup
1 tablespoon dark rum (optional)
whipped cream and some maple sugar candies for garnish.

Sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.
Whisk in the cream, mascarpone and maple syrup, and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed through, so the gelatin is incorporated.

Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.

Top with a spoonful of whipped cream and a maple candy. Serves 6.

The nice people from Maple Syrup World asked to add this recipe to their blog site.
Of course I agreed. Give them a visit.

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