Panna Cotta with Jasmine & California Grape Jelly

The Foodies' KitchenOctober 21, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Panna cotta is an Italian dessert made with cream and sugar, which is thickened with gelatin and placed in molds to set. The result is a delicate dessert that can be served with different fruit sauces.

Panna Cotta with Jasmine & California Grape Jelly

The cream to prepare this dessert should be heavy cream, look for cream that has at least 35% fat content. For the result to be successful, follow our instructions step by step. For example, the liquids must be heated, but they must not boil, and the gelatin must first be dissolved in cold water, allowing it to soften for a few minutes, and then the hot liquids are added.

The combination of panna cotta with green grapes is a spectacular delicate dessert, not too sweet. The jelly in the second layer is made with jasmine tea, which is poured over a layer of green grapes cut in half.

For an optimal presentation, we have used glasses, in our case it was four 6 oz glasses, but you can use six 4 oz glasses. To decorate we have placed a few additional grapes, and small basil or mint leaves.

Helga & Kitty

Panna Cotta with Jasmine & California Grape Jelly

Yields: 6 servings

Ingredients, for the Panna Cotta:
2 teaspoons unflavored gelatin powder (for the panna cotta)
1 ½ cups heavy cream
¼ cup plus 2 tablespoons sugar
½ cup whole milk
3 tablespoons of cool water

Ingredients, for the Jasmine Grape Jelly:
1 ½ cups hot water1 jasmine tea bag
3 tablespoons cool water
2 teaspoons unflavored gelatin powder (for the grape jelly)
2 teaspoons sugar
Green California Grapes, halved.

Directions:

Prepare the panna cotta: Place six 4 oz glasses on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons of cool water into a medium bowl. Sprinkle with 2 teaspoons of gelatin; let stand until gelatin has softened, about 5 minutes.
Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at the edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins filling about halfway up. Refrigerate on a baking sheet until set, about 2 hours.
For the Grape Jelly: Place 3 tablespoons of cool water in a bowl. Sprinkle with 2 teaspoons of gelatin; let stand until gelatin has softened, about 5 minutes.
In a medium-sized pot, add the 1 ½ cups of hot water and the jasmine tea bag. Steep for 2 minutes and remove the tea bag. Next, heat the infusion but do not let it boil.
Add the gelatin and mix until it dissolves. Add the sugar and whisk until dissolved. Remove from heat and let it cool for 15 minutes.
Place halved green grapes on top of the set panna cotta. Pour the jasmine tea mix over the panna cotta and grape layer. Transfer to the fridge for at least 3 hours before serving.

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