Panna Cotta Cake with Duo of Maple Jellies | Maple from Canada

Ingredients

• Vegetable oil (for the pans)
• 125 ml (1/2 cup) water
• 2 envelopes of unflavoured gelatine
• 250 ml (1 cup) pure maple water
• 375 ml (1 1/2 cup) maple syrup (preferably Golden for its delicate taste)
• 250 ml (1 cup) cranberry juice
• 4 envelopes of unflavoured gelatine
• 125 ml (1/2 cup) cold water
• 750 ml (3 cups) 15% cream
• 250 ml (1 cup) maple syrup (preferably Golden)
• 1 L (4 cups) plain Greek yogurt
• 10 ml (2 teaspoons) vanilla extract
• 750 ml (3 cups) 35% cream
• 30 g (1/4 cup) maple sugar
• A few drops of vanilla extract