Panna Cotta with Grape Gelée

Difficulty:

1/5

Yield: 6 servings

Simple, elegant and beautiful to behold, this brown sugar yogurt panna cotta is creamy and luscious. The vibrant, sweet grape gelée on top give a sweet burst of flavor that makes this a winning dessert every time.

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.