Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

An elegant layered dessert featuring a creamy yogurt panna cotta flavored with brown sugar and grappa, set atop a refreshing grape gelée made with fresh Concord grape juice and sliced grapes.

6 servings

8 hr 55 min

Published October 4, 2025

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

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

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

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

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

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

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

480 min

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