MAPLE PANNA COTTA

Maple Panna Cotta image

Provided by Funda

Categories Gelatin

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 1/2 cups low-fat buttermilk
1 (2 1/2 teaspoon) envelope unflavored gelatin
2/3 cup heavy cream
1/2 cup pure maple syrup

Steps:

Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.
Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.
Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.
Serve custard in cordial glasses, drizzle additional maple syrup on top.

Nutrition Facts : Calories 154.1, Fat 8.1, SaturatedFat 5, Cholesterol 30.2, Sodium 91.2, Carbohydrate 17.7, Sugar 15.7, Protein 3.6