• Preeth C.Vijay

Vanilla Lemon Panna Cotta with Grape coulis/ Roasted grapes

Just give your try in making this classic Italian dessert with delicate vanilla, topped with grape coulis and roasted grapes. This is a perfect chilled dessert for the hot summer.


For Panna Cotta

Heavy Cream 1 cup

Sugar 2 tablespoon

Vanilla essence 1 teaspoon

Unflavored gelatin 1 teaspoon

Lemon juice 1 teaspoon

Water 1 teaspoon

For Grape Coulis

Grape juice 1 cup

Honey 1 tablespoon

Sugar 1 tablespoon

Lemon juice 1/4 teaspoon

For Roasted Grapes

Grapes 10

Sugar 1 teaspoon

How to start?

In a bowl add gelatin, lemon juice and water. Let it bloom for a minute. Meanwhile heat a saucepan with cream and sugar. Simmer it. The cream should not boil, it should just heated up and the sugar should get dissolved. Switch off the stove. Now add gelatin mixture and vanilla essence. Give it a good mix without any lumps.

Pour it on a mould, refrigerate it for at least 4 hours.

Now lets get the grape coulis ready. In a saucepan heat grape juice and sugar, let the sauce boil and thicken. Once the sauce gets thickened add lemon juice and honey. Let it cook for one more minute. The grape coulis is done now.

For the roasted grapes, toss the grapes with sugar, line it in a baking tray and let it bake in the oven for 15 minutes, at 190 degrees. The grapes will get blistered and caramelized on the outside, and extra juicy and practically jammy on the inside

After 4 hours, carefully unmould the panna cotta. If you find it hard to unmould it, place it on bowl of hot water for 5 seconds and try unmoulding it. Drizzle the panna cotta with grape coulis and place roasted grapes on top.

Serve the panna cotta chilled.

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