Crown Maple Pannacotta


Crown Maple Pannacotta


  • 1 cup heavy cream
  • 7 grams unflavored gelatin sheets
  • 1/3 cup Crown Medium Amber Maple Syrup
  • 2 tbsp Knobb Creek Bourbon
  • 1 cup whole milk


  1. Pour half of the cream into a deep saucepan, emulsify gelatin and let rest 7 minutes. Heat over medium-low heat, stirring frequently, until gelatin dissolves.
  2. In another pan, combine the rest of ingredients and heat together until steaming then remove from heat. Stir in the gelatin mix and milk slowly. 
  3. Pour into molds, ramekins or custard cups. Cover and refrigerate until set for hours.
  4. Serve with fresh thyme sprigs and a spoonful of crown maple amber drizzled over the pannacotta.

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