Lemon Panna Cotta With Grapes (Print View)
Creamy citrus panna cotta topped with caramelized roasted grapes and fresh grape halves for contrasting textures
# What You 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 - 1 packet unflavored powdered gelatin (2 1/4 tsp)
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 Make It:
01 - Lightly oil or spray 6 small ramekins or glasses (4–6 oz capacity). Set aside on a flat surface.
02 - Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let stand for 5 minutes until gelatin absorbs the liquid and becomes soft.
03 - Combine cream, milk, sugar, lemon zest, and salt in a saucepan. Heat over medium heat, stirring constantly, until mixture is steaming and sugar is completely dissolved. Do not allow to boil.
04 - Remove saucepan from heat. Add bloomed gelatin and whisk vigorously until fully dissolved and no granules remain visible.
05 - Stir in lemon juice and vanilla extract. Whisk until mixture is completely smooth and uniform in color.
06 - Pour the mixture through a fine mesh sieve into a pitcher or measuring cup to remove lemon zest pieces and any undissolved gelatin.
07 - Divide mixture evenly among prepared ramekins. Let cool to room temperature, then refrigerate for at least 4 hours or overnight until completely set.
08 - Preheat oven to 400°F. Toss 1 cup grapes with olive oil, honey, and thyme. Spread on a parchment-lined baking sheet. Roast for 10–12 minutes until grapes are soft, juicy, and caramelized. Cool completely.
09 - Cut remaining 1 cup grapes in half. Keep refrigerated until ready to serve.
10 - Run a thin knife around edges of ramekins and invert onto plates, or serve directly in glasses. Arrange roasted grapes with their juices on one side and fresh grape halves on the other. Garnish with additional lemon zest or thyme if desired.
# Expert Tips:
01 -
- The contrast of warm roasted grapes against cool silky cream is absolutely magical
- You can make everything ahead and just assemble when guests arrive
- Lemon flavor comes through perfectly without being too tart or overwhelming
02 -
- Gelatin needs hot liquid to dissolve but boiling it breaks down its setting power permanently
- Room temperature panna cotta releases from molds cleanly without needing a water bath
- The roasted grape juices are liquid gold, do not leave them behind on the baking sheet
03 -
- Always zest your lemons before juicing them, much easier to handle when firm
- A serrated grapefruit spoon works perfectly for seeding grapes if you cannot find seedless ones