How to Make the Perfect Birch Syrup Panna Cotta

Courtesy of Manoir Hovey.

Named 2016's best hotel in Canada by the readers of Travel + Leisure, Manoir Hovey (ManoirHovey.com) resides quietly in Quebec's Eastern Townships, about 90 minutes outside of Montreal. The property is getaway focused on the country's culinary pursuits, and its chef, Francis Wolf, takes great pride in expanding visitors' vocabulary when it comes to the Canadian kitchen. This dessert takes a playful twist on one of the country's signature flavors -- maple syrup. On site, Wolf taps his own trees -- birch trees -- for what he calls a "darker, richer and more complex version of maple syrup with more savory characteristics." If you can't score birch sap, maple at your grocer will do just fine.

1. Bring 32 oz of yogurt (goat milk or Greek) to room temperature (about 2 hours).
2. In a medium saucepan on low heat, infuse 1 tsp. of dried sweet clover (or sub vanilla extract) to the cream. Pour through a sieve.
3. Put 5 gelatin sheets in cold water for 10 minutes (or mix 2 tsp. of powdered gelatin in 1 cup water).
4. On medium heat, dissolve 6.5 oz of sugar and 1 pinch of salt into the cream, then add the 1.5 oz of birch syrup (or sub maple syrup).
5. Add the gelatin and lightly whisk for about 2 minutes.
6. Remove from heat, and add the yogurt.|
7. Pour into 4 ramekins, then refrigerate for 3 hours.

Serve--and enjoy!

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