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Panna Cotta with Roasted Grapes

  • Prep:
  • Total Time:
  • Servings: 8
Panna Cotta with Roasted Grapes

Photography: William Brinson

Source: Martha Stewart Living, October 2012


  • 1 cup heavy cream
  • 1/2 vanilla bean, seeds scraped and pod reserved
  • 1 1/2 teaspoons gelatin
  • 2 tablespoons cold water
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 cups low-fat buttermilk
  • 8 ounces seedless red grapes


  1. Place cream and vanilla seeds and pod in a small pot, and bring to a simmer over medium-high heat. Turn off heat, cover, and let steep 10 minutes.

  2. Meanwhile, sprinkle gelatin over water in a small bowl; let soften 5 minutes. Whisk softened gelatin mixture and sugar into cream mixture until sugar dissolves. Pour through a fine sieve into a bowl. Let cool until lukewarm, stirring occasionally. Stir in buttermilk, then pour into a shallow 1-quart baking dish or ceramic pie plate. Refrigerate until set, at least 4 hours or overnight.

  3. Preheat oven to 425 degrees. Place grapes on a parchment-lined rimmed baking sheet, and roast until just bursting, about 10 minutes. Transfer grapes to a wide, shallow bowl, and let cool. Serve panna cotta topped with grapes and any accumulated juices from the bowl.

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