Grapes Gelée and
Yogurt Panna Cotta
1 teaspoon unflavored gelatin (from
a 1/4-ounce envelope)
1 cup grape juice, divided
1 tablespoon fresh lemon juice
6 ounces red and green seedless
grapes, thinly sliced crosswise
1 tablespoon grappa
2 teaspoons unflavored
gelatin (from another
1 cup heavy cream, divided
1/2 cup packed dark brown sugar
2 cups low-fat plain yogurt
2 tablespoons grappa
6 8-ounce clear glasses
To prepare the gelée, sprinkle gelatin over 1/4 cup grape juice in a heavy 1-quart
saucepan and let stand for 1 minute to soften. Bring to a simmer over moderate heat,
stirring until gelatin is dissolved.
Remove from the heat and stir in remaining 3/4 cup grape juice, lemon juice,
grapes and grappa.
Divide grape mixture among the glasses and chill in the freezer until just set, about
Meanwhile, prepare the panna cotta: Stir together gelatin and 1/4 cup cream in a
cleaned 1-quart heavy saucepan and let stand for 1 minute to soften. Bring to a
simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup
cream and brown sugar; return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt and grappa until smooth in a large measuring cup, then pour
into the cream mixture and whisk until well blended.
Pour into the glasses over the set gelée and refrigerate, covered, until firm, at least
Serve chilled. Makes 6 servings.
Tip: Panna cotta with gelée can be chilled in glasses, covered, up to 2 days.