This is a delicious and easy make-ahead recipe to quickly satisfy those after-play group or school snack requests. Store ramekins in the fridge covered for up to 3 days.
2 tsp Gelatin
3 tbsp Water
4 cups Milk
5 ½ tbsp Maple syrup
½ tsp Vanilla extract
½ tsp Lemon zest
5 ½ cups Strawberries, diced
½ cup Granola
1
In a small bowl mix gelatin into cool water and set aside for 5 minutes.
2
Bring milk, maple syrup and vanilla just to a boil. Whisk in gelatin and reduce to a simmer. Stir in lemon zest and continue cooking while whisking for 2 minutes.
3
Strain and pour mixture evenly into 6 ramekins. Cover and place into the fridge for 3 hours or until set.
4
Serve each ramekin with ¼ cup (60 mL) diced strawberries and 2 tsp (10 mL) of granola.
Chef’s Tip
To serve panna cotta on plate, place ramekin in warm water for a few seconds and turn onto plate.
Ingredients
2 tsp Gelatin
3 tbsp Water
4 cups Milk
5 ½ tbsp Maple syrup
½ tsp Vanilla extract
½ tsp Lemon zest
5 ½ cups Strawberries, diced
½ cup Granola