Maple Panna Cotta with Wild Blueberry Compote

A silky smooth panna cotta sweetened with Quebec maple syrup, topped with a vibrant compote of wild blueberries for a classic dessert with a local touch.

Cuisine: Canadian

Category: Desserts

Prep: 20 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 2 cups heavy cream
• 1/4 cup pure maple syrup
• 2 tsp gelatin
• 1/4 cup water
• 1 cup wild blueberries
• 2 tbsp pure maple syrup
• 1 tsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Sprinkle 2 tsp gelatin over 1/4 cup water in a small bowl and let sit for 5 minutes to bloom.
2. Step 2: Heat 2 cups heavy cream in a small saucepan over medium heat until it begins to steam, then remove from heat.
3. Step 3: Whisk in 1/4 cup pure maple syrup and the bloomed gelatin until fully dissolved, then strain through a fine-mesh sieve into a bowl.
4. Step 4: Pour the mixture into 4 ramekins, cover with plastic wrap, and chill in the refrigerator for at least 4 hours until set.
5. Step 5: Combine 1 cup wild blueberries, 2 tbsp pure maple syrup, and 1 tsp lemon juice in a saucepan over medium heat.
6. Step 6: Simmer for 5-7 minutes until blueberries burst and mixture thickens slightly, then stir in 1 tsp cornstarch mixed with 2 tbsp water.
7. Step 7: Cook for 1 more minute until thickened, then let cool before serving over set panna cotta.