Gusto TV Panna Cotta with Grape Gelée Recipe - Silky Yogurt Layers

Panna Cotta with Grape Gelée Recipe

Irresistible Panna Cotta with Grape Gelée layers shimmering Concord grape gelée studded with sliced red-green grapes beneath creamy Greek yogurt panna cotta set in oiled ramekins — classic Italian dessert meets A IS FOR APPLE episode 1012 “Garlic and Grapes” hosted by Leah Wildman. Dual-gelatin bloom technique ensures clean unmolding while brown sugar infusion delivers caramel depth serving 6 elegantly.

The Inspiration

Panna Cotta with Grape Gelée elevates humble yogurt-gelatin base through two-stage setting — first Concord juice gelée captures autumnal tartness with 1/8-inch grape slices suspended jewel-like, then brown sugar heavy cream panna cotta crowns with velvety richness. Leah Wildman transforms A IS FOR APPLE‘s grape theme into refined finale where lemon juice brightens gelée and 35% cream tempers yogurt tang perfectly. Episode’s garlic-grapes duality finds sweet conclusion; 6 ramekins yield dinner party perfection.

Italian tradition meets North American Concord intensity — natural juice provides pectin backup while precise blooming prevents graininess. Wildman emphasizes spouted measuring cups (layer precision), room temperature cooling (gelée protection), and 15-second warm water dip (seamless release). Scales beautifully — double for crowds, passionfruit swaps maintain vibrancy. Grape gelée’s clarity reveals fruit artistry beneath opaque panna cotta dome.

Ingredients

Grape gelée

1 teaspoon (5ml) unflavored powdered gelatin
1 cup (250ml) natural Concord grape juice
1 tablespoon (15ml) lemon juice
½ cup (125ml) green and red seedless grapes
Vegetable oil for oiling ramekins
6 – 1 cup (250ml) ramekins

Panna cotta

2 teaspoons (10ml) unflavored powdered gelatin
1 cup (250ml) heavy cream (35%)
1/2 cup brown sugar
2 cups (500ml) Greek yogurt
Pinch of salt

Method

Place ¼ cup (60ml) grape juice in the bottom of a small sauce pan. Sprinkle the gelatin evenly over the surface of the grape juice. Let the gelatin bloom and soften for 5 minutes.
Set the pan over low heat and bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in the remaining ¾ cup (187ml) of grape juice. Add the lemon juice and stir.
Slice the green and red grapes thin crosswise about 1/8 inch (.31cm).
Place the grapes in the bottom of the 6 ramekins.
Pour the liquid into a measuring cup with a spout and pour equal amounts over the grapes.
Place ramekins on a tray and place in the refrigerator to set for about 1 hour.
After the gelée is set make the panna cotta.
Sprinkle gelatin evenly over ¼ cup (60ml) of the heavy cream set in a small sauce pan. Allow the gelatin to bloom and soften for 5 minutes.
Set the pan over low heat and bring to a gentle simmer. Stir to dissolve.
Add the remaining ¾ cup (187ml) cream, brown sugar and return to a simmer. Stir the mixture until the sugar is dissolved.
Whisk together yogurt and salt until smooth. Add the cream and brown sugar mixture to the yogurt and whisk to a smooth consistency. Cool the mixture covered to room temperature.
Pour mixture into a measuring cup with a spout.
Pour the yogurt mixture equally over the set grape gelée.
Place in the refrigerator to set for approximately 8 hours.
To unmold, run a thin sharp knife along the edge of each ramekin to loosen, then dip the bottoms in a bowl of warm water for about 15 seconds.
Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off the ramekins.

Serving Suggestions

Present Panna Cotta with Grape Gelée upright on chilled white plates with lemon balm tuile sails or crumbled pistachio dust — episode’s grape theme demands Concord sorbet quenelle alongside while micro mint reveals cross-section layers. Dinner party finale features gold leaf flecks; brunch converts to parfait glasses. Pair Sauternes matching botrytis or Moscato d’Asti echoing fruit; deconstruct into gelée shooters with panna cotta mousse dip. Make-ahead perfection improves Day 2; basil seed caviar adds modern pop.

Final Thoughts

Irresistible Panna Cotta with Grape Gelée recipe from A IS FOR APPLE “Garlic and Grapes,” hosted by Leah Wildman, transforms natural Concord grape juice + sliced red-green grapes into shimmering gelée base crowned by brown sugar Greek yogurt panna cotta — dual gelatin blooming and 15-second warm water unmolding guarantee flawless layered dessert serving 6 elegantly with lemon brightness cutting creaminess perfectly. Precise spouted pouring prevents bleeding while overnight chill delivers sliceable perfection, scaling effortlessly from dinner parties to brunch towers with pistachio pairing providing essential crunch contrast.

Find more recipes from A is for Apple here!