Lemon Panna Cotta Grapes (Printer-friendly)
Silky citrus cream topped with roasted and fresh grapes for vibrant contrast.
# What You’ll Need:
→ Panna Cotta
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup granulated sugar
04 - Zest of 2 lemons
05 - 1/3 cup freshly squeezed lemon juice
06 - 2 1/4 tsp unflavored powdered gelatin (1 packet)
07 - 2 tbsp cold water
08 - 1 tsp pure vanilla extract
09 - Pinch of salt
→ Grapes Two Ways
10 - 2 cups seedless red or black grapes, divided
11 - 1 tbsp olive oil
12 - 2 tsp honey
13 - 1/2 tsp fresh thyme leaves (optional)
# How to Make It:
01 - Lightly oil or spray 6 small ramekins or glasses (4-6 oz capacity).
02 - Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let bloom for 5 minutes.
03 - Combine cream, milk, sugar, lemon zest, and salt in a saucepan. Heat over medium until just steaming, stirring to dissolve sugar. Do not boil.
04 - Remove from heat. Stir in bloomed gelatin until completely dissolved.
05 - Add lemon juice and vanilla; whisk until smooth.
06 - Strain through a fine mesh sieve into a jug.
07 - Pour evenly into prepared ramekins. Cool to room temperature, then chill at least 4 hours or overnight until set.
08 - Preheat oven to 400°F.
09 - Toss 1 cup grapes with olive oil, honey, and thyme. Arrange on parchment-lined baking sheet. Roast 10-12 minutes until soft, juicy, and caramelized. Cool completely.
10 - Halve remaining 1 cup grapes and set aside chilled.
11 - Unmold panna cottas onto plates or serve in glasses. Spoon roasted grapes and juices on one side; scatter fresh grape halves on the other. Garnish with lemon zest or thyme if desired.
# Expert Tips:
01 -
- The contrast between warm roasted grapes and cold fresh ones creates this incredible sweet-tart dance that keeps every bite interesting
- It looks restaurant fancy but comes together in about 30 minutes of actual hands on time
02 -
- Dont let the cream mixture boil or the gelatin might not set properly. Steam is your friend here.
- Straining the mixture before pouring removes any bits of lemon zest or undissolved gelatin for that glass smooth finish.
03 -
- Room temperature ingredients incorporate more smoothly so take the cream and milk out of the fridge about 20 minutes before starting.
- If you want to infuse even more lemon flavor steep the zest in the warm cream for 10 minutes before straining it out.