Panna Cotta With Roasted Grapes Recipes
PANNA COTTA WITH ROASTED GRAPES
Roasted grapes add a burst of fruity flavor to this silky-smooth Italian dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h25m
Number Of Ingredients 7
Steps:
- Place cream and vanilla seeds and pod in a small pot, and bring to a simmer over medium-high heat. Turn off heat, cover, and let steep 10 minutes.
- Meanwhile, sprinkle gelatin over water in a small bowl; let soften 5 minutes. Whisk softened gelatin mixture and sugar into cream mixture until sugar dissolves. Pour through a fine sieve into a bowl. Let cool until lukewarm, stirring occasionally. Stir in buttermilk, then pour into a shallow 1-quart baking dish or ceramic pie plate. Refrigerate until set, at least 4 hours or overnight.
- Preheat oven to 425 degrees. Place grapes on a parchment-lined rimmed baking sheet, and roast until just bursting, about 10 minutes. Transfer grapes to a wide, shallow bowl, and let cool. Serve panna cotta topped with grapes and any accumulated juices from the bowl.
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- Start with the panna cotta by picking 8 1/3-cup glass cups, containers or silicone molds. Set aside.
- In a small bowl, place lemon juice and sprinkle the gelatin powder over evenly. Let stand for 15 minutes until soften.
- In a medium saucepan over medium-low heat, bring the heavy cream, sugar, lemon zest to a simmer (not a boil). Whisk in the gelatin until dissolved. Strain the mixture into a large glass measuring cup or a medium bowl. Divide the mixture among the prepared containers. Chill the panna cotta uncovered in the fridge until set, at least 4 hours. Cover with plastic wrap once cooled.
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