Yogurt Panna Cotta with Grape Gelée

This didn’t come out as pretty as I had hoped. I forgot to dip the set panna cotta gelée 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 gelée and panna cotta. To test the waters, I only made two of these and excluded the grappa on both the gelée and the panna cotta–they still turned out yummy.

For gelée:
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 gelée. 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 gelée is set.
2. Make panna cotta while gelée 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 gelée 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 gelée onto plates, gently lifting off ramekins.

Related post/s:
Gelée with blackberries
Making gelée with sake
Coffee panna cotta