This didn’t come out as pretty as I had hoped. I forgot to dip the set panna cotta gelÃ©e ramekins in warm water before unmolding for a smoother finish, but at least they came out deliciously purple. This was adapted from Gourmet Magazine. I took advantage of the fresh seedless grapes at Fairway and the leftover gelatin packets in my cupboard. I rarely make desserts but the last couple of summers, I’ve gotten the hang of making gelÃ©e and panna cotta. To test the waters, I only made two of these and excluded the grappa on both the gelÃ©e and the panna cotta–they still turned out yummy.
1 tsp of unflavored gelatin
1/2 cup all-natural grape juice
1/2 tsp fresh lemon juice
1/2 cup seedless grapes, thinly sliced crosswise
oil for greasing ramekins
For panna cotta:
1 tsp unflavored gelatin
1/2 cup heavy cream
1/4 cup brown sugar
1 cup plain yogurt
a pinch of salt
1. Make gelÃ©e. Sprinkle gelatin over half of the grape juice in a heavy saucepan and let stand for 1 minute to soften. Bring to a simmer and stir to dissolve gelatin. Remove from heat and stir in the remaining grape juice with the grapes and the lemon juice. Lightly oil the ramekins and put in a shallow baking pan. Divide grape mixture evenly among ramekins and chill in freezer for about 30 minutes or until gelÃ©e is set.
2. Make panna cotta while gelÃ©e sets. Stir in gelatin and half of the cream in another heavy saucepan and let stand for 1 minute to soften. Bring to a simmer and stir to dissolve the gelatin. Add the rest of the cream with sugar and return to a simmer until sugar is dissolved. Whisk together yogurt and salt in a bowl until smooth. Pour in cream mixture and whisk until combined well.
3. Pour mixture into ramekins over set gelÃ©e and chill, covered with Saran wrap, until firm, about 8 hours.
4. To unmold, run a thin sharp knife along the edge of the ramekin to loosen. Dip in a small bowl of very warm water for about 6 seconds. Invert a plate over each ramekin and then invert panna cotta gelÃ©e onto plates, gently lifting off ramekins.