Lemon Panna Cotta With Grapes (Printable)
Silky citrus panna cotta with roasted and fresh grapes offering vibrant flavor 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
# How-to Steps:
01 - Lightly oil or spray 6 small ramekins or glasses with 4-6 oz capacity.
02 - Sprinkle gelatin over 2 tablespoons 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 heat 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 - Pour through a fine mesh sieve into a pitcher to remove zest and any lumps.
07 - Divide evenly among prepared ramekins. Cool to room temperature, then refrigerate for 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 refrigerate until serving.
10 - Unmold panna cottas onto plates or serve in glasses. Arrange roasted grapes and juices on one side, fresh grape halves on the other. Garnish with lemon zest or thyme if desired.
# Expert Pointers:
01 -
- The roasted grapes turn into little bursts of jammy sweetness that perfectly cut through the creamy citrus
- It looks ridiculously impressive but actually requires almost zero active cooking time
- You can make it entirely ahead and feel like you have your life together when guests arrive
02 -
- If your mixture has cooled too much before pouring, the gelatin will start setting and create lumps
- Roasting the grapes concentrates their natural sugars and adds depth that fresh fruit alone cant achieve
03 -
- Run a thin knife around the edge of each ramekin and dip briefly in warm water for easy unmolding
- The roasted grape juices are liquid gold—spoon every last drop over the dessert