Lemon Panna Cotta Grapes (Printable Version)

Silky citrus cream topped with roasted and fresh grapes offering sweet-tart contrast.

# 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 (1 packet)
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 (optional)

# How To Make It:

01 - Lightly oil or spray 6 small ramekins or glasses (about 4–6 oz capacity).
02 - Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let bloom for 5 minutes.
03 - Combine cream, milk, sugar, lemon zest, and salt in a saucepan. Heat over medium until just steaming, stirring to dissolve sugar.
04 - Remove from heat. Stir in bloomed gelatin until completely dissolved.
05 - Add lemon juice and vanilla; whisk until smooth.
06 - Strain the mixture through a fine mesh sieve into a jug.
07 - Pour evenly into prepared ramekins. Cool to room temperature, then chill at least 4 hours until set.
08 - Preheat oven to 400°F. Toss 1 cup grapes with olive oil, honey, and thyme. Arrange on a parchment-lined baking sheet and roast 10–12 minutes until soft, juicy, and caramelized. Cool completely.
09 - Halve the remaining 1 cup grapes and set aside chilled.
10 - Unmold panna cottas onto plates or serve in glasses. Spoon roasted grapes and their juices on one side; scatter fresh grape halves on the other. Garnish with extra lemon zest or thyme if desired.

# Expert Suggestions:

01 -
  • The roasted grapes become jammy and concentrated, while fresh ones pop with bright juice against the creamy lemon base
  • It comes together in under 30 minutes of active work but tastes like something from a fancy Italian restaurant
02 -
  • Never let the cream mixture boil after adding the gelatin or it can lose its setting power
  • The panna cotta needs the full chilling time to set properly, so plan ahead
03 -
  • Run a thin knife around the edge of the ramekin and dip the bottom quickly in warm water for easy unmolding
  • If you are serving in glasses, layer some roasted grapes at the bottom before pouring in the cream mixture for a stunning presentation

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