Maple Panna Cotta, Cranberry Compote, and Oat-Maple-Hazelnut Streusel

Adapted by
January 2011
Yield: 30 Servings


Maple Syrup Reduction
400 grams high-quality maple syrup
200 grams brown sugar
Maple Panna Cotta
600 grams cream
60 grams milk
140 grams maple syrup reduction
11.2 grams gelatin sheets, bloomed
Cranberry Compote
500 grams cranberries
100 grams water
50 grams granulated sugar
Zest of 1 orange
½ vanilla bean
100 grams dried cherries
Oat-Maple-Hazelnut Streusel
150 grams maple sugar
300 grams hazelnuts
100 grams honey
100 grams oil
1 grams vanilla bean
2 grams cinnamon
350 oats


For the Maple Syrup Reduction:

Combine the maple syrup and brown sugar in a saucepan and reduce by half, setting aside a small amount of the finished product for serving.

For the Maple Panna Cotta:

In a saucepan, bring the cream, milk, and syrup reduction to a boil. Remove from the heat, add the bloomed gelatin, whisk to combine and pour the mixture into shot glasses.

For the Cranberry Compote:

Combine the cranberries, water, sugar, orange zest, vanilla and dried cherries in a saucepan and bring to a boil. Cook the mixture until the cranberries burst then remove it from the heat, and set aside to cool.

For the Oat-Maple-Hazelnut Streusel:

Preheat the oven to 325ºF. Caramelize the sugar and hazelnuts. Remove from the pan and chop the caramelized hazelnuts. Combine the honey and oil in a saucepan. Add the vanilla bean and cinnamon, and bring to a boil. Stir in the oats and coat them well with the liquid. Transfer the mixture to a sheet tray and bake for 9 to 12 minutes until golden. Remove from the oven, allow to cool, then combine with the chopped hazelnuts and reserve in airtight container.

To Assemble and Serve:

Drizzle a layer of the maple reduction on top of the set panna cotta. Top with a spoonful of cranberry compote and a spoonful of streusel.