FOR THE PANNA COTTA
- Heat milk and maple syrup in a large saucepan over low heat until hot. Remove from heat; sprinkle gelatine over top and let sit 10 minutes.
- Stir milk mixture well with a whisk and incorporate into yogurt in a large bowl.
- Whisk mixture until smooth and even.
- Pour mixture into a serving bowl and refrigerate until set, about 2 hours.
FOR THE TOPPING
Heat maple syrup in a large skillet over medium heat.
Add fruit and cook for 3 to 4 minutes.
Just before serving panna cotta, cover with fruit topping and sprinkle with nuts.
The milk can be replaced by 35% M.F. cream. Use 500 mL (2 cups) cream to replace 375 mL (1 ½ cups) milk and reduce the amount of yogurt to 500 mL (2 cups).
The maple syrup can be replaced by honey.
It’s normal that the panna cotta will begin to melt if the fruit topping is still hot.