Maple Buttermilk Panna Cotta
Tangy buttermilk and rich cream are balanced by the sweetness of maple syrup and vanilla in this riff on a classic dessert.
Ingredients
Butter for greasing the ramekins
2 tsp. gelatin powder
1 cup buttermilk, divided
1 cup heavy cream
1/2 cup maple syrup
1 tsp. sea salt
1 1/2 tsp. vanilla extract
1 tsp. maple extract (optional)
Directions
Lightly butter 4 small ramekins or a single six- to eight-inch tart pan. In a small bowl, dissolve the gelatin in 1/2 cup of buttermilk.
In a medium saucepan, combine the remaining 1/2 cup of buttermilk, heavy cream, maple syrup and sea salt. Cook over medium heat, whisking constantly, until it just begins to boil. Turn heat to low and whisk in the buttermilk-gelatin mixture until combined. Let cook 3 to 5 more minutes, whisking regularly. Stir in the vanilla extract and maple extract, if using, and remove from the heat.
Either directly from the pan or after transferring into a large Pyrex measuring cup for easier pouring, carefully pour the cream mixture into the prepared ramekins or serving dish. Fill each ramekin all the way to the top, using up all of the mixture. Transfer to the fridge to allow the panna cotta to set, which will take 4 to 6 hours. Serve chilled.
Suggestions
Use the best quality local maple syrup you can find—no “pancake” syrup allowed!
Serve this topped with fresh fruit or compote, an extra drizzle of maple syrup, or even a pinch of flaky sea salt just before serving for an extra pop of flavor.
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