Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

Ingredients

• •1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
• •1 cup all natural Concord grape juice
• •1 tablespoon fresh lemon juice
• •1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
• •1 tablespoon grappa
• •1 tablespoon vegetable oil
• •2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
• •1 cup heavy cream
• •½ cup packed dark brown sugar
• •2 cups low-fat plain yogurt
• •2 tablespoons grappa
• •⅛ teaspoon salt
• •6 pieces (8-oounce) ramekins

Cooking Instructions

1. 1.

   Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.

   5 min

2. 2.

   Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.

   30 min

3. 3.

   Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.

   10 min

4. 4.

   Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.

   5 min

5. 5.

   Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.

   480 min

6. 6.

   To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.

   5 min