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Active Time
30 minutes
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Total Time
8 hours (includes chilling time)
Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.
Ingredients
Makes 6 servings
For gelée:
For panna cotta
Special Equipment
Make gelée:
Step 1
Sprinkle 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.
Step 2
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.
Make panna cotta while gelée sets:
Step 3
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.
Step 4
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
Step 5
Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
Step 6
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.
Panna cotta with gelée can be chilled in ramekins, covered, up to 2 days.
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Reviews (7)
Back to TopOne of the best panna cottas I've made. I used merlot grapes for the top. It came out beautifully and looked just like the picture. The flavor was like brown sugar cheese cake with wild grape jelly on top. Delicious!
jfain
10/15/2011
I was looking for a way to use my Concord grapes and I tried this recipe out. I used grapes put through my juicer so there were some solids and the gelée was not clear and I omitted the grappa. It came out great and I everyone in my family asking for more!
chattykathy
9/29/2011
I love this version of panna cotta...just the right balance of richness and a bit of tanginess. I also cut the heavy cream back by 50% (from 1 cup to 1/2 cup to be a little lighter). I substitute Cointreau for the grappa....which goes well with the grape gelee, but I like it even better without the gelee and use a berry compote instead. Lovey summer desert.
DebW
Alexandria, VA
7/26/2009
I just made the panna cotta part of this recipe (and no gelee). I used skim milk and non-fat plain yogurt, it was a great still creamy non-fat version of panna cotta. (for plain panna cotta I substituted the same amount of honey for brown sugar.) Delicious!
thefoodadvocate
2/7/2008
My friend brought this to my house for dessert and it was really delicious and refreshing. This is a unique dessert that is perfect for springtime and any occassion that you want a change from chocolate. I am going to make it this week.
karenkook
4/5/2007
This was great. I made it for thanksgiving dinner and it was a perfect sweet, but light dessert to follow up all that heavy food.
starkraving_mad
12/11/2006
this dish looks so very elegant...can't wait to make it tonight!
satik
los angeles, ca.
9/29/2006
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