Maple Panna Cotta
This Maple Panna Cotta is a light and creamy fall dessert that's simple to make and impressive to serve holiday dinner guests!
Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn't form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
Just before serving, sprinkle the top of each Panna Cotta with brown sugar and nutmeg and top with blueberries and cranberries.
Calories: 296kcal | Carbohydrates: 16g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 52mg | Potassium: 165mg | Sugar: 13g | Vitamin A: 975IU | Vitamin C: 0.3mg | Calcium: 127mg