1 litre (4 cups) pure maple sap

1 package 7 g (1/4 oz) gelatin

30 ml (2 tbsp) water

250 ml (1 cup) whipping cream

In a saucepan, reduce the sap by half (about 25 minutes).

In a bowl, combine the gelatin in the water. Let bloom for 5 minutes. Set aside.

Add the gelatin mixture to the reduced maple sap and stir with a whisk until it has completely dissolved. Add the cream and mix thoroughly. Strain and pour into four to six 125 ml (1/2 cup)-capacity glasses or mugs. Refrigerate for 6 hours or overnight.

To serve, garnish each panna cotta with fresh fruit.

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