Maple Panna Cotta
PURE makes a wonderful selection of infused maple syrups using expertly crafted combinations of aromatics. I chose their Lavender and Chai infusion to flavour this silky dessert. I also added a layer of tart raspberry puree to balance the sweetness of the panna cotta, and add a touch of colour.
To make these yourself, you'll need:
- 1 cup whole milk
- 1 tablespoon unflavoured gelatin powder
- 3 cups whipping cream
- 1/3 cup PURE Infused Lavender Chai Maple syrup*
- 1 tablespoon sugar
- Pinch of salt
- 1 cup fresh or frozen raspberries
- 1 tablespoon freshly squeezed lemon juice
In a small saucepan, combine the cold milk with gelatin by sprinkling the gelatin powder over the surface of the milk and gently stirring. Let the gelatin soften for 5 minutes.
Place saucepan over medium heat, stirring constantly until the gelatin dissolves. This will take about 5 minutes.
Add the cream, PURE Maple syrup, sugar, and salt and cook, stirring constantly until the sugar dissolves, about 2 minutes.
Remove from heat and let cool for a few minutes before pouring the mixture into 6 small ramekins.
Cover the surface of the custards with plastic wrap and chill for at least 6 hours, or overnight.
To make the raspberry topping, puree the raspberries (thaw first, if using frozen) and lemon juice in your blender or food processor fitted with the steel blade until smooth. Strain the puree through a fine sieve to remove the seeds before serving.
To serve, simply top each panna cotta with a couple of tablespoons of raspberry puree and garnish with a fresh raspberry.
*If you are not able to access PURE infused maple syrup where you live, you can always substitute traditional maple syrup. The results will still be delicious, but maybe not quite as special.