Yogurt And Brown-Sugar Panna Cotta With Grape Gelée

Name: Yogurt And Brown-Sugar Panna Cotta With Grape Gelée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unflavored gelatin (from a 1/4-oz envelope); 1 cup all natural Concord grape juice; 1 tablespoon fresh lemon juice; 1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise; 1 tablespoon grappa; Vegetable oil for greasing ramekins; 2 teaspoons unflavored gelatin (from another 1/4-oz envelope); 1 cup heavy cream; 1/2 cup packed dark brown sugar; 2 cups low-fat plain yogurt; 2 tablespoons grappa; 1/8 teaspoon salt; 6 (8-oounce) ramekins

Servings: persons

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1 cup all natural Concord grape juice
1 tablespoon fresh lemon juice
1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
1 tablespoon grappa
Vegetable oil for greasing ramekins
2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
1 cup heavy cream
1/2 cup packed dark brown sugar
2 cups low-fat plain yogurt
2 tablespoons grappa
1/8 teaspoon salt
6 (8-oounce) ramekins

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.
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.
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.
4
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
5
Pour mixture into ramekins (over set gelee) and chill (in refrigerator), covered, until firm, at least 8 hours.
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 gelee onto plates, gently lifting off ramekins.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon unflavored gelatin (from a 1/4-oz envelope), 1 cup all natural Concord grape juice, 1 tablespoon fresh lemon juice, 1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise, and more.

Yes, Yogurt And Brown-Sugar Panna Cotta With Grape Gelée falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!