- In a saucepan, reduce the maple water for 20 minutes.
- In a bowl, stir the gelatin into the plain water. Let stand 5 minutes. Set aside.
- Add the gelatin to the reduced maple water and whisk until completely dissolved. Add the cream and mix well. Strain and divide among 4 or 6 small glasses or glass cups that can hold about 125 ml (1/2 cup). Refrigerate for 6 hours or overnight.
- To serve, garnish each panna cotta with fresh fruit.