Food & Cooking Recipes Dessert & Treats Recipes Panna Cotta with Roasted Grapes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: William Brinson Prep Time: 15 mins Total Time: 5 hrs 25 mins Servings: 8 Roasted grapes add a burst of fruity flavor to this silky-smooth Italian dessert. Ingredients 1 cup heavy cream ½ vanilla bean, seeds scraped and pod reserved 1 ½ teaspoons gelatin 2 tablespoons cold water ½ cup packed dark-brown sugar 1 ½ cups low-fat buttermilk 8 ounces seedless red grapes Directions 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. 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. 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. Rate it Print