Indulge in Elegance: The Ultimate Orange Maple Panna Cotta with Crispy Pecan-Maple Crumble
This easy Orange Maple Panna Cotta is an exquisite dessert, harmoniously blending the creamy sweetness of maple with vibrant citrus notes and a delightful crunch from a pecan-maple crumble. It’s an elegant treat that promises a captivating combination of flavors and textures, perfect for any occasion.
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The Arrival of Maple Season: A Sweet Celebration! As the chill of winter begins to recede and the days gradually lengthen, there’s a particular season I eagerly await each year: maple season. For me, it signifies more than just the changing weather; it’s a vibrant celebration of nature’s bounty, marking the halfway point of winter and promising the warmth of spring ahead. My annual pilgrimage takes me to Quebec City’s renowned Marché du Vieux-Port (Old Port Market), a bustling hub where the region’s finest maple producers gather.
From mid-March through early May, the market transforms into a haven for anyone with a sweet tooth. A dozen dedicated producers showcase an array of irresistible maple treats: decadent chocolates filled with creamy maple, rich maple fudge, classic maple taffy, charming maple sugar cones, and so much more. The sheer variety and quality are enough to make any sweets-lover weak in the knees. However, beyond indulging in these delightful confections, my primary goal is always to stock up on essential maple products.
Pure maple syrup and granulated maple sugar are staples in my pantry, used extensively in my baking throughout the year. Sourcing them directly from the producers guarantees I’m getting authentic, unadulterated maple products. There’s a world of difference between genuine maple and artificial “maple-flavored” substitutes; the latter simply cannot replicate the complex, earthy, and sweet nuances of the real thing. It’s a pet peeve of mine to encounter anything less than pure maple, as its unique flavor profile is truly irreplaceable.
While I integrate maple into my cooking year-round, maple season itself inspires me to be more creative and make the most of this precious time. It’s a wonderful opportunity to revisit cherished family classics—like velvety maple fudge, delicate maple madeleines, festive maple leaf cookies, airy maple meringues, wholesome maple cranberry granola muffins, charming squash clementine cupcakes with maple buttercream, or that heavenly fluffy Maple Walnut Cream Tart—and also to experiment with exciting new recipes. This year, a particular inspiration struck me, leading to the creation of this delightful Orange Maple Panna Cotta.
The Perfect Pairing: Maple and Citrus
One of the most exciting aspects of maple season is its delightful overlap with citrus season. This natural synergy presents an irresistible opportunity to combine two seemingly distinct, yet wonderfully complementary, flavor profiles. The rich, deep sweetness of maple syrup finds a perfect counterpoint in the bright, zesty acidity of fresh citrus fruits. It’s a culinary match made in heaven that I simply cannot let pass by!
Despite an unusually busy schedule lately, I was determined not to miss out on this blissful time of year. I decided to turn to one of my all-time favorite go-to treats: panna cotta. I’ve often shared my admiration for panna cotta – it’s incredibly fast to prepare, impressively elegant, and profoundly satisfying. But by sweetening this versatile dessert with pure maple syrup, it transcends to a level of simply supernaturally delicious indulgence. The maple infuses the creamy base with its signature warmth and depth, creating a truly unique and comforting experience.
To elevate this maple panna cotta even further, I envisioned serving it with elements that would introduce both freshness and a contrasting texture. My choice for the fresh component was bright, coral-hued Cara Cara oranges. These oranges are renowned for their low acidity, sweet flavor, and beautiful pinkish-red flesh, making them an ideal partner for the maple. Their vibrant juiciness provides a lovely counterpoint to the creamy panna cotta. For crunch, I crafted a simple, shortbread-like maple crumble, studded with pecans, to sprinkle generously on top. This delightful crumble adds an addictive texture and a secondary layer of nutty maple flavor.
The result? This Orange Maple Panna Cotta might just be the tastiest one I’ve ever had the pleasure of creating. Its layers of creamy, sweet panna cotta, bright, juicy oranges, and crunchy, nutty crumble offer an incredible symphony of flavors and textures in every spoonful. If you’ve never ventured into making, or even—gasp!—tasting panna cotta before, consider this recipe your perfect introduction to a world of easy-to-make, yet exceptionally satisfying and elegant desserts. It’s a foolproof way to impress yourself and your guests, showcasing the best of both maple and citrus seasons.
Explore More Maple Magic with My Cookbook!
Are you a true connoisseur of maple? Then you absolutely must get your hands on my acclaimed Maple Desserts & Treats Cookbook! This essential guide is brimming with 25 exquisite, maple-centric recipes, thoughtfully curated to bring the aromatic essence of nature’s most enchanting sugar to your kitchen. From heartwarming, timeless classics to inventive, modern treats, this downloadable eBook offers an irresistible collection of recipes that celebrate the incredible versatility and unique flavor of pure maple. It’s presented in a convenient, “save it everywhere” PDF format, ensuring you can access your next maple-inspired culinary adventure anytime, anywhere. Don’t miss out on unlocking a world of delicious possibilities with maple! LEARN MORE AND GET YOUR COPY TODAY!
Pin Recipe
Orange Maple Panna Cotta with Pecan-Maple Crumble
Ingredients
For the Maple Panna Cotta
- 1 tbsp 15 ml unflavored powdered gelatin (1 envelope)
- 1 cup 250 ml whole milk (3.25% m.f.)
- 1 1/2 cups 375 ml heavy cream (35% m.f.)
- 1/3 cup 80 ml pure maple syrup
- 1 tsp 5 ml pure vanilla extract
For the Pecan-Maple Crumble
- 1/4 cup 60 ml all-purpose flour
- 1/4 cup 60 ml pure maple sugar
- 1/4 cup 60 ml pecan nuts, shelled, chopped finely
- 2 tbsp 30 ml cold butter
For the Cara Cara orange layer
- 4 Cara Cara oranges peeled and diced, pits discarded (for a total of about 2 cups / 500 ml diced orange)
- 1 tbsp 15 ml pure maple syrup
Instructions
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For the Maple Panna Cotta: Begin by pouring 1/2 cup (125 ml) of the whole milk into a large bowl. Evenly sprinkle the unflavored powdered gelatin over the milk’s surface. Allow it to rest for approximately 5 minutes without mixing. This crucial step permits the gelatin to “bloom,” ensuring a smooth and lump-free panna cotta.
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Next, combine the remaining 1/2 cup (125 ml) of milk, the heavy cream, pure maple syrup, and vanilla extract in a saucepan. Whisk these ingredients together thoroughly. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Be careful not to boil it vigorously.
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Carefully pour the very hot milk mixture over the bloomed gelatin in the bowl. Whisk continuously until the gelatin is completely dissolved and no granules remain. Once smooth, divide the maple panna cotta mixture evenly among 8 small glasses, bowls, or ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours, or until thoroughly set.
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For the Pecan-Maple Crumble: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the all-purpose flour, pure maple sugar, and finely chopped pecan nuts. Add the cold butter to the dry ingredients. Using a pastry cutter, a fork, or your fingertips, work the butter into the mixture until it forms pea-sized crumbs. Spread these crumbs evenly on the prepared baking sheet and bake for 10 minutes, or until golden brown. For even browning, stir the crumbs two to three times during baking. Let the crumble cool completely before storing it in an airtight container at room temperature. It will remain fresh for up to three days.
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Prepare the Cara Cara orange layer: In a small bowl, gently combine the diced Cara Cara oranges with 1 tablespoon of pure maple syrup. This light coating enhances the natural sweetness of the oranges. Once the panna cotta is set, spoon a generous portion of these macerated oranges over each dessert.
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SERVING: For the best experience, just before serving, top each chilled Maple Panna Cotta and orange layer with a generous sprinkle of the crisp Pecan-Maple Crumble.
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MAKE-AHEAD TIP: The Maple Panna Cotta base can be prepared up to two days in advance, making it an ideal dessert for entertaining. Simply keep it refrigerated. Garnish with the Cara Cara oranges and pecan-maple crumble right before you’re ready to serve to maintain the freshest textures and flavors.
Did you make this?
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Disclosure Notice: This delightful post was crafted in partnership with Quebec City’s Marché du Vieux-Port. Our collaboration aimed to celebrate the magic of maple season and spotlight the dedicated, hard-working maple producers who graciously share their exceptional products at the market each year. I received product compensation to develop this delicious recipe featuring their wonderful maple offerings. Rest assured, companies never influence the recipes I create or the opinions I express. I am committed to featuring only products that I genuinely believe in and enthusiastically recommend.
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