This Maple Panna Cotta is topped with bright Cara Cara oranges and a simple shortbread-like maple crumble. It’s the perfect treat to celebrate maple season!
This post contains affiliate links. Full disclosure is at the bottom of the article.
Maple season is here! Every year, I look forward to seeing maple producers set up shop at local markets. Their arrival is reason to celebrate: it means winter’s over halfway through! My favorite shopping spot for maple products is Quebec City’s Marché du Vieux-Port (Old Port Market). For nearly two months, from mid-March until early May, a dozen producers from the region’s best maple farms gather to sell treats that would make any sweets-lover weak in the knees: chocolates filled with maple cream, maple fudge, maple taffy, maple sugar cones, and on, and on.
But the real reason I make a point of visiting my favorite producers is so I can stock up on basic maple products. I use a ton of maple syrup and granulated maple sugar in my baking every year, and getting it straight from the producers ensures I get pure maple products. Maple-“flavored” products are my pet peeve—there’s just nothing like the real thing.
Even though I use maple products year-round, every year, I strive to make the most of the season while it lasts. I’ll remake family classics—such as fudge, madeleines, cookies, meringues, muffins, cupcakes, or this heavenly fluffy Maple Walnut Cream Tart—and introduce new recipes to the line-up, too.
One of the best things about maple season is that it slightly overlaps citrus season, and citrus fruits and maple go so well together. It’s an opportunity I just can’t let slip past! Lately, I’ve been unusually busy, but I didn’t want to miss out on this blissful time of year. I decided to make a maple-flavored version of panna cotta, which is one of my go-to treats. I’ve previously written about why I love panna cotta so much—it’s so fast to make and so, so good!—but using maple syrup to sweeten the dessert brings it to simply supernaturally delicious levels.
I wanted to serve this maple panna cotta with something fresh and something crunchy, so I diced bright coral Cara Cara oranges and made a simple shortbread-like maple crumble to top things off. This is probably the best panna cotta I’ve ever made. If you’ve never made or even—gasp!—tasted panna cotta before, let this recipe be your introduction to the world of easy but extremely satisfying desserts.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This post was created in partnership with Quebec City’s Marché du Vieux-Port to celebrate maple season and highlight the talented and hard-working maple producers that sell their products at the market every year. I was offered product compensation to develop a delicious recipe using maple products. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in.
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