Lemon Panna Cotta With Grapes (Printable Format)
Citrusy cream set with gelatin, topped with caramelized roasted grapes and fresh grape halves
# What You Need:
→ Panna Cotta
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→ Grapes Two Ways
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# How-To Steps:
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 stand for 5 minutes until absorbed.
03 - Combine cream, milk, sugar, lemon zest, and salt in a saucepan. Heat over medium until steaming, stirring to dissolve sugar. Do not boil.
04 - Remove from heat. Stir in bloomed gelatin until completely dissolved.
05 - Whisk in lemon juice and vanilla extract until smooth.
06 - Strain mixture through a fine mesh sieve into a jug. Divide evenly among prepared ramekins.
07 - Cool to room temperature, then refrigerate at least 4 hours or overnight until set.
08 - Preheat oven to 400°F. Toss 1 cup grapes with olive oil, honey, and thyme. Spread on parchment-lined baking sheet and roast 10–12 minutes until soft and caramelized. Cool completely.
09 - Halve remaining 1 cup grapes and keep chilled.
10 - Unmold panna cottas onto plates or serve in glasses. Arrange roasted grapes and their juices on one side, fresh grape halves on the other. Garnish with additional lemon zest or thyme if desired.
# Expert Suggestions:
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- The roasted grapes turn into tiny explosions of jammy sweetness while fresh ones pop with brightness, creating this incredible back and forth on your spoon
- Lemon panna cotta strikes that perfect balance between rich and refreshing, so you never feel weighed down after dessert
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- Don't let your dairy mixture boil or the gelatin might not set properly, and nobody wants a soup that's supposed to be pudding
- The roasted grapes will release juices as they cool, and that liquid is liquid gold, so don't you dare pour it down the sink
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- Run a thin knife around the edge of the ramekin and dip the bottom quickly in hot water for 3 seconds if you're having trouble unmolding
- The grapes can be roasted up to a day ahead and kept at room temperature, which actually intensifies their flavor