Yogurt and Brown-Sugar Panna Cotta with Grape Gelee

By mirandavoegeli

Ingredients

• For Gelee:
• 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, optional
• Vegetable oil for greasing ramekins
• For Panna Cotta:
• 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
• Special equipment: 6 (8-oounce) ramekins

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Make Gelee:

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.

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.


Make Panna Cotta:

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.

Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.

Pour mixture into ramekins (over set gelee and chill (in refrigerator), covered, until firm, at least 8 hours.

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.

Cooks' note: Panna cotta with gelee can be chilled in ramekins, covered, up to 2 days.