Panna Cotta

 

Panna Cotta

I made 1.5 times the recipe for 10 pretty full glasses worth.

In a large bowl, sprinkle 4 1/2 teaspoons gelatin over 6 tablespoons cold water.  Let sit for at least 5 minutes.  Next time I will try this with 4 teaspoons gelatin - it stuck together perfectly well and I would like it to be a little more silky.

Meanwhile, in a saucepan, heat 4 cups heavy cream and 1/2 cup sugar, stirring until warm and sugar is dissolved.  Take off heat, stir in 2 teaspoons of vanilla extract and 1 teaspoon of maple syrup, then pour the cream mixture over the gelatin mixture and stir to dissolve gelatin mixture throughout the cream mixture.

Pour into containers and refrigerate for at least 3 hours.

I poured these into cups to serve directly from the fridge.  Alternatively and for a more fancy panna cotta, put into oiled custard cups and then knife the rim and turn upside down.

I topped them with refrigerated blueberry sauce - I heated in a saucepan frozen wild blueberries, fresh lemon zest, and water, and then put in a little bit of cornstarch mixed with water for it to thicken.  It tasted like it would be really good with some dark chocolate sauce.