Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish. Ingredients GELEE 1 teaspoon unflavored gelatin (from a 1/4-oz envelope) 1 cup all natural Concord grape juice 1 tablespoon fresh lemon juice 1 cup red and green seedless grapes (6 oz), thinly sliced crosswise 1 tablespoon grappa Vegetable oil for greasing ramekins PANNA COTTA COTTA 2 teaspoons unflavored gelatin (from another 1/4-oz envelope) 1 cup heavy cream 1/2 cup packed dark brown sugar 2 cups low-fat plain yogurt 2 tablespoons grappa 1/8 teaspoon salt

Instructions
GELEE:
Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.

Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.

PANNA COTTA:
While gelee sets: Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.

Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.

Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.

To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.

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Yields: 6 Servings
     Gourmet magazine, September 2006, page 60

notes:  Panna cotta with gelee can be chilled in ramekins, covered, up to 2 days.

Special equipment: 6 (8-oz) ramekins

Cuisine:

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