Yogurt and Brown-Sugar Panna Cotta with Grape Gelée |
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Prep Time: 30 Minutes Cook Time: 48690 Minutes |
Ready In: 48720 Minutes Servings: 6 |
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Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish. 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 |
Directions:
1. Make gelée: 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. 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. Make panna cotta while gelée sets: 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. Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
5. Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
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.
7. Cooks' note: Panna cotta with gelée can be chilled in ramekins, covered, up to 2 days.
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