Panna cotta: Berries & Maple Syrup
This recipe is simple to make, yet insanely delicious, it will surprise just about anyone. If you are having guests over for dinner, you can get the cream ready during the day and keep it in the fridge. When you are ready to serve, all you’ll have to do is put together the toppings, which will take less than 5 minutes.
- Serves4 - 6
- Prep time20 mins
- Cook time10 mins
- Timeout2 hours
- FreezingFreezes well
- 1 1/2 cup of goat milk (or cow’s milk)
- 1/2 cup of maple syrup
- 1 1/2 tablespoon of powdered gelatine (Knox style)
- 2 1/2 cups of 10 % greek yogurt (or 10 % goat yogurt)
- 2 tablespoons of maple syrup
- 2 cups of your choice of berries (blueberries, grapes, cherries, strawberries, cranberries, pomegranate, etc.)
- 1/4 cup of your preferred nut selection, crushed (optional)
Cream: Heat the milk and maple syrup over low heat in a pot until warm. Remove from the heat and all the gelatin, then set aside for 10 minutes.
Whisk well then pour onto the yogurt in a large bowl. Whisk the mix until well-combined and smooth.
Pour into a serving bowl and refrigerate for 2 hours, or until the cream has set.
Toppings: Heat the maple syrup over medium heat in a pan. Add the berries and cook for 3 to 4 minutes.
When ready to serve, pour the toppings on the cream and sprinkle with nuts.
Tips & tricks
- You can substitute the milk with 35% cream (2 cups of cream for 2 cups of yogurt)
- You can substitute the maple syrup with honey.
- The gelatin cannot be switched with any other. Agar-agar can be used, but it’s not the same process and will not yield the same texture at all.
- When you pour hot fruit onto the cream, it’s normal that it will melt.