Maple Creemee Panna Cotta

Photo by Michael Piazza / Styled by Catrine Kelty

The subtle sweetness of the maple syrup combined with the tanginess of the yogurt makes for a refreshing ending to a meal.

Makes 6 panna cottas

4 tablespoons whole milk
1 teaspoon pure vanilla extract
2 teaspoons unflavored gelatin
½ cup maple syrup
1¾ cup heavy cream, divided
¼ teaspoon salt
1 cup thick yogurt (homemade, Greek or Icelandic)

In a small bowl mix the milk and vanilla. Sprinkle the gelatin over the mixture and let stand 10 minutes.

In the meantime, in an 8 cup measuring cup mix the yogurt with 1 cup of heavy cream and set aside.

Whisk the remaining ¾ cup heavy cream, salt and maple syrup in a saucepan over medium-low heat and bring to a simmer, making sure not to bring it to a boil.

Remove from the heat and whisk in the gelatin mixture.

Slowly pour the hot liquid into the yogurt/heavy cream mixture and whisk until fully combined.

Pour into 6 (half-cup) glass cups or ramekins set on a tray.

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Drizzle each cup with a teaspoon of maple syrup before serving, if desired.

This recipe appeared in the Spring 2026 issue as part of a larger story, Liquid Gold: Maple Syrup.