Maple Panna Cotta with Sea Salt Blackberries

Maple Panna Cotta

Sometimes we get these brilliant ideas, like an idea to make maple cinnamon gelato. We get super excited, put the jams on loud in the kitchen and whisk away making gelato.

Maple Panna Cotta  

Gelato is complicated if you’ve never made it. It requires patience, attention and finding the balance between different temperature states. If you lose focus and turn away for a moment you’ll end up with scrambled eggs.

Maple Panna Cotta

We ended up with scrambled eggs instead of gelato. Sometimes in the kitchen you just have to let go. Let the scrambled eggs be what you made them to be on move on. The weekend meditation on The Kitchn says this perfectly. We practiced letting go and turned to this easy and delicious panna cottta instead. No eggs required for this!

Maple Panna Cotta

This maple panna cotta was inspired by one of our favorite restaurants, Mill Valley Kitchen. It’s lucious and creamy, tart and tangy, sweet and satly. This dessert has it going on! The base is made with European style yogurt and full fat milk (splurge!). It melts in your mouth and leaves the sweet maple taste on your tongue. But what makes this dessert really pop is the sprinkle of sea salt on top. We can’t take credit for this ingenious idea. Mill Valley Kitchen tops their panna cotta with black sea salt. Divine. Our copy cat recipe is a homage to Mill Valley Kitchen.

So, if you end up with scrambled eggs let it go and make panna cotta. Happy double dipping!

Maple Panna Cotta

Recipe – adapted from A Cozy Kitchen 

Makes 4-6

Ingredients

  • 1 1/2 cups whole milk, divided
  • 1 1/2 teaspoon unflavored gelatin
  • 1 tsp. vanilla
  • 1/2 cup maple syrup (grade A)
  • 1/4 teaspoon salt
  • 2 cups European-style whole milk yogurt

Method

1. In a medium bowl, pour in 1/4 cup milk and stir in the gelatin powder. Set aside for 15 minutes, allowing the gelatin to bloom.

2. Pour in the remaining 1 1/4 cup milk, vanilla and salt in a medium saucepan. Heat over medium-low heat and stir until boiling, about 3-5 minutes.

3. Pour the gelatin/milk mixture into the saucepan with the milk/sugar mixture and stir until smooth, about 1 minute. Transfer to the bowl (you can use the bowl where the milk and gelatin were) and allow the mixture to cool to a lukewarm temperature. Whisk in the yogurt (it’ll be lumpy at first – just keep whisking) and mix until smooth.

4. Divide the panna cotta between ramekins. (We filled 4 ramekins, but if you use smaller ones, you can get enough for 6.) Transfer the panna cotta to the refrigerator and chill until firm, at least 6 hours, but ideally overnight. Since there isn’t THAT much gelatin in this, overnight is preferred.