- 1 cup maple syrup (pure)
- 1/2 cup heavy cream
- 2 tablespoons butter
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For the panna cotta:
1. Make the panna cotta. Place the double cream, milk, caster sugar and grated tonka bean in a saucepan. Bring the contents to a lively simmer. Add the soaked and drained leaves of gelatine and stir until they have fully dissolved.
2. Divide the mixture into four equal-sized panna cotta moulds. Place them in the fridge for at least an hour or until they have set.
Combine the maple syrup, cream, and butter in a medium saucepan. Stir to blend and bring the mixture to a boil.
Reduce the heat to medium-low and continue boiling, occasionally stirring, for 5 minutes.