Panna Cotta with Roasted Grapes

Photo: William Brinson
Prep Time:
15 mins
Total Time:
5 hrs 25 mins

Roasted grapes add a burst of fruity flavor to this silky-smooth Italian dessert.


  • 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


  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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