Rosemary Panna Cotta with Muscato Grape Jam

I know what you’re thinking…Italian dessert for a Greek site. Well, I happen to love Panna Cotta and love to experiment with flavors. Melissa’s Produce happen to ship me these grapes and I instantly thought of preserving them for another time.

So I made jam.

As the days went by I began thinking of what flavor combinations I could use and frankly I’m a huge fan of the herb rosemary. So, I tried it and loved the earthiness it brought to the panna cotta. Fall brings grapes and rosemary to our gardens so I felt they were a good match. So I hope you enjoy this basic recipe and use it all year long varying the herb and jam.

Rosemary Panna Cotta with Muscato Grape Jam

 

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Use this basic Panna Cotta for the perfect dessert when planning ahead for a dinner. Use herbs of your choice and top with any jam and create this elegant presentation.

Author: Mary Papoulias-Platis

Recipe type: Dessert

Serves: 6

Ingredients

• 1 cup heavy cream, room temperature
• 1 vanilla bean, split
• ½ cup sugar
• 1 6-inch sprig fresh rosemary
• 1 tablespoon lemon zest
• pinch salt
• 1¼ teaspoon unflavored powdered gelatin
• 1½ cups buttermilk
• 1 cup grape jam

Grape Jam

• ½ pounds of dark grapes (I used Muscato)
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• pinch of salt

Instructions

Panna Cotta

1. Pour the heavy cream into a medium saucepan.
2. Scrape all the seeds from the vanilla bean and add to the cream.
3. Add the sugar, basil,lemon zest and salt.
4. Cook over medium low for 5 minutes.
5. Remove from the heat, and set aside for 30 minutes.
6. Remove the vanilla bean.
7. Bring mixture to a simmer, remove from heat and whisk in the gelatin.
8. Strain the mixture,through a fine strainer, into a clean bowl.
9. Discard the rosemary and zest.
10. Add the buttermilk to the mixture and mix well.
11. Pout into 6 individual glasses. Cover the glasses with plastic wrap and refrigerate for 8 hours.
12. Serve with grape jam.

Jam Instructions

1. Combine grapes and lemon juice in a medium pan over high heat.
2. Cook, stirring until grapes begin to break down. About 10 minutes.
3. Stain through a fine sieve.
4. Place the juice in a pan with the sugar and salt bring to a boil, reduce heat to a simmer until temperature reaches 220 degrees on a thermometer and thickens.
5. Place in a bowl,cool and place in refrigerator.
6. Carefully, place chilled jam on top of the panna cotta .
7. Keep in refrigerator until ready to serve.

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 Just changing up the glass can give  you a more formal look for a special dessert.

Other combinations to use: peaches and mint, strawberry and  basil, cherry and thyme.

Enjoy~

© 2013 – 2015, Mary Papoulias-Platis. All rights reserved.

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Tagged as: brunch, custard, Dessert, Fall, jam., muscato grape, panna cotta, rosemary