- 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.