Lemon Panna Cotta With Grapes (Printable)
Silky citrus-infused cream set with gelatin, topped with roasted grapes and fresh grape halves for contrasting textures and vibrant flavors.
# What You Need:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/2 cup granulated sugar
04 - Zest of 2 lemons
05 - 1/3 cup freshly squeezed lemon juice
06 - 2 1/4 tsp unflavored powdered gelatin
07 - 2 tbsp cold water
08 - 1 tsp pure vanilla extract
09 - Pinch of salt
→ Grapes Two Ways
10 - 2 cups seedless red or black grapes, divided
11 - 1 tbsp olive oil
12 - 2 tsp honey
13 - 1/2 tsp fresh thyme leaves
# How-To:
01 - Lightly oil or spray 6 small ramekins or glasses with 4–6 oz capacity.
02 - Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let bloom for 5 minutes until absorbed.
03 - Combine cream, milk, sugar, lemon zest, and salt in a saucepan. Heat over medium until steaming, stirring to dissolve sugar. Do not boil.
04 - Remove from heat. Stir in bloomed gelatin until completely dissolved.
05 - Add lemon juice and vanilla. Whisk until thoroughly combined.
06 - Pour through a fine mesh sieve into a jug to remove zest and any lumps.
07 - Divide evenly among prepared ramekins. Cool to room temperature, then refrigerate at least 4 hours or overnight until set.
08 - Preheat oven to 400°F for roasted grapes.
09 - Toss 1 cup grapes with olive oil, honey, and thyme. Arrange on parchment-lined baking sheet. Roast 10–12 minutes until soft and caramelized. Cool completely.
10 - Halve remaining 1 cup grapes. Keep chilled until serving.
11 - Unmold panna cottas onto plates or serve in glasses. Spoon roasted grapes and juices on one side, scatter fresh grape halves on the other. Garnish with lemon zest or thyme if desired.
# Expert Tips:
01 -
- The contrast between warm roasted grapes and cold fresh ones creates this incredible temperature and texture dance that feels fancy but takes almost no effort
- Lemon cuts through the richness just enough so you can finish the whole thing without feeling weighed down
02 -
- Don't let the cream mixture boil even slightly, overheated dairy can prevent the gelatin from setting properly
- Straining the mixture is the step most people skip but it's what makes the final texture feel professional
03 -
- Set your ramekins in a warm water bath for ten seconds if they're stubborn about unmolding
- Try fresh rosemary instead of thyme if you want something more piney and assertive