Maple Panna Cotta · GF (10 flutes of panna cotta)Tweet

This panna cotta doesn’t contain vanilla, which took a lot of effort on my part to exclude. But truly, the delicate flavors of ginger and pear stand well enough on their own.

20 ounces cream
14 ounces milk
½ cup chopped fresh ginger
1 large red pear, washed, cored, and diced
20 ounces maple syrup
¾ tsp kosher salt

½ ounce gelatin (2 packets)
4 ounces milk

In a medium sauce pan, combine the cream, milk, ginger, pear and maple and bring the mixture to a simmer. Shut off the heat and allow the mixture to steep for an hour.

Meanwhile, in a medium bowl, combine the milk and gelatin, whisking to make sure no dry lumps of gelatin remain. Set a colander or strainer over the bowl for later, and let the mixture stand until needed.

After the steeping time has elapsed, turn the heat back on and bring it to a simmer again. Strain the mixture into the bowl of gelatin, discarding the ginger and pear. Whisk to help speed the melting of the gelatin, and cool in an ice-bath until the mixture is room temperature.

Pour or ladle the mixture into champagne flutes, cover with plastic wrap, and refrigerate at least 3 hours before consumption. The panna cotta keep quite well for a week.

Serve with a generous amount of pure maple syrup poured over each panna cotta and garnish with a slice of pear.

To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.

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