Active Time

　　30 minutes

　　Total Time

　　8 hours (includes chilling time)

　　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

Makes 6 servings

　　

For gelée:

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 ounces), thinly sliced crosswise

　　1 tablespoon grappa

　　Vegetable oil for greasing ramekins

　　

For panna 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

　　

Special Equipment

6 (8-oounce) ramekins

　　

Make gelée:

Step 1

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.

　　

Step 2

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.

　　

Make panna cotta while gelée sets:

Step 3

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.

　　

Step 4

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

　　

Step 5

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

　　

Step 6

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.

　　Cooks' note:

　　Panna cotta with gelée can be chilled in ramekins, covered, up to 2 days.