Recipes

Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

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Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

amanda

Equipment

  • - Yogurt Maker

  • - Large Pot

  • - Whisk

  • - Strainers

  • - Colander

  • - Immersion Blender

  • - Silicone Spatula

  • - Glass Jars with Lids

  • - Measuring Cups and Spoons

  • - Serving Dishes

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 5

Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
6

Instruction 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 gelée onto plates, gently lifting off ramekins.
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