Yogurt and Brown-Sugar Panna Cotta With Grape Gelée
Yogurt and Brown-Sugar Panna Cotta With Grape Gelée is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften.
Bring to a simmer, stirring until gelatin is dissolved.
Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
Lightly oil ramekins and put in a shallow baking pan.
Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften.
Bring to a simmer over moderate heat, stirring until gelatin is dissolved.
Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds.
Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.