Maple Panna Cotta with Cara Cara Oranges and Pecan-Maple Crumble
* PLUS 4 hr chilling time
Photo courtesy of Marie Asselin.
Marie Asselin, a Québécoise recipe developer, grew up going to sugar shacks every winter and says that maple syrup runs in her veins. It’s local, abundant and perfect for adapting to all types of sweets.
- Panna Cotta: Pour 1⁄2 cup milk into a large bowl. Sprinkle the gelatin over the milk and let rest about 5 min (don’t mix—this step allows the gelatin to bloom).
- Pour the remaining 1⁄2 cup milk and cream in a sauce- pan. Whisk in 1⁄3 cup maple syrup and vanilla. Heat over medium heat until you reach a light simmer.
- Pour the very hot milk mixture over the gelatin mixture and whisk until the gelatin is completely dis- solved. Divide between 8 small glasses, bowls or ramekins. Cover with plastic wrap and refrigerate at least 4 hr to set.
- Crumble: Preheat oven to 350F. Line a baking sheet with parchment. In a large bowl, mix the flour, maple sugar and chopped pecans together. Add the cold butter and incorporate it into the dry ingredients using a pastry cutter, fork or your hands, until the mixture forms pea-sized crumbs.
- Spread the mixture on the cookie sheet and bake for 10 min until the crumbs are golden (mixing around the crumbs 2 to 3 times during baking allows them to brown more evenly). Let cool completely. Store the crumble in an airtight container at room temperature until ready to use.
(The crumble will keep for up to 3 days.)
- Oranges: In a small bowl, combine the chopped oranges and 1 tbsp maple syrup. Spoon some of
the oranges over each serving of panna cotta.
- Just before serving, top each serving of panna cotta with a generous sprinkle of crumble.
- The panna cotta can be prepared up to 2 days ahead. Garnish with the oranges and crumble right before serving.