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  • Panna Cotta
  • 1-1/4 cups Full Circle Organic maple syrup
  • 3/4 cup packed Food Club light brown sugar
  • 1/4 cup cool water
  • 1 tablespoon plus 1 teaspoon unflavored gelatin
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 1 cup Roche Bros. whole milk
  • 1/4 teaspoon salt
  • Raspberry Compote
  • 1 package (6 ounces) fresh raspberries
  • 1/4 cup Food Club granulated sugar
  • 2-1/2 tablespoons water
  • 2 tablespoons raspberry liqueur
  • 1-1/2 teaspoons fresh lemon juice


  1. Prepare Panna Cotta: In small saucepan, whisk syrup and brown sugar; heat to a simmer over medium-low heat. Simmer 25 minutes or until reduced by half; cool.
  2. In small bowl, add water; sprinkle gelatin over top and let stand 5 minutes.
  3. In small saucepan, heat vanilla bean, cream, milk, salt and maple syrup reduction to a boil over medium-high heat; whisk in gelatin mixture until combined. Evenly pour cream mixture into 4-ounce ramekins; refrigerate at least 4 hours or up to 1 day. Makes about 4½ cups.
  4. Prepare Raspberry Compote: In small saucepan, heat half the raspberries, granulated sugar, water and raspberry liqueur to a simmer over medium heat; cook 3 minutes. In blender, purée until smooth; strain through fine-mesh strainer into small bowl. Stir in lemon juice and remaining raspberries; cool. Makes about 1 cup.
  5. To serve, carefully run a flexible knife around inside edge of ramekins to loosen panna cottas, then invert onto dessert plates; top with compote.

  • 482 Calories
  • 23g Fat (14g Saturated)
  • 71mg Cholesterol
  • 114mg Sodium
  • 67g Carbohydrates
  • 1g Fiber
  • 5g Protein