Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

Assign gelée:

Step 1

Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Elevate to a simmer, stirring till gelatin is dissolved. Bewitch a long way from heat and hump in final 3/4 cup grape juice with lemon juice, grapes, and grappa.

Step 2

Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and kick back in freezer till shapely residing, about 30 minutes.

Assign panna cotta whereas gelée sets:

Step 3

Scamper collectively gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Elevate to a simmer over realistic heat, stirring till gelatin is dissolved. Add final 3/4 cup cream with brown sugar and return to a simmer, stirring till sugar is dissolved.

Step 4

Trot collectively yogurt, grappa, and salt till delicate in a gargantuan measuring cup, then pour in cream mixture and lumber till mixed successfully.

Step 5

Pour mixture into ramekins (over residing gelée) and kick back (in fridge), coated, till firm, on the very least 8 hours.

Step 6

To unmold, bustle a skinny appealing knife alongside fringe of each ramekin to loosen, then dip in a diminutive bowl of very heat water 6 seconds. Invert a plate over each ramekin after which invert panna cotta with gelée onto plates, gently lifting off ramekins.