Individual Maple Panna Cotta with Candied Pecans

Time: 1 hour, 25 minutes for preparation
           Minimum 2 hours refrigeration
Effort: Easy
Serves: 4

2 cups heavy cooking cream (35%)
2 cups buttermilk or milk
2 tbsp plain powdered gelatin
1 cup real Maple Syrup
1 tsp Vanilla essence
1 cup whole pecans
1 cup golden cane sugar
1 egg white, beaten
1 large ziploc bag

Pour 1 3/4 cups of the cream into a medium saucepan and bring to a rolling boil. Set aside to cool for about 10 minutes. In a small bowl, mix the remaining 1/4 cup cream with the gelatin and set aside for 5 minutes until the gelatin has soaked up all the liquid, then turn it into a small saucepan and over medium to low heat stir constantly until the gelatin has melted. Blend the gelatin mixture into the warmed cream and add the buttermilk, vanilla essence and maple syrup, stirring constantly. Pour equal amounts into 4 individual serving cups or glasses (as shown above), cover with plastic wrap and refrigerate for at least 2 hours. (This recipe can be prepared the day before and will keep for 2-3 days in the fridge.) When ready to serve, decorate with candied pecans. (For extra flavor and sweetness, pour a little maple syrup on top of each glass or cup before you add the pecans).

Candied Pecans
Heat oven to 400oF. Beat the egg white in a small bowl, then toss in the pecans and blend so that the pecans are well coated. Strain off the excess egg using a sieve or slotted spoon. Pour the can sugar into a ziploc bag (you can use a bowl if you don't have a bag) and add the pecans. Shake the bag well to ensure the pecans are coated in the sugar. Gently remove each pecan and place them on a cookie sheet lined with parchment paper. Bake in oven for approximately one hour or until golden. Remove and cool. (These are great to use as decorations on desserts and cakes but they are also good tidbits with drinks - or wrap each one with bacon and serve as an appetizer !)