Rosemary Panna Cotta with Muscato

by Mary Papoulias-Platis

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I know what you’re thinking…Italian dessert for a Greek site. Well, I happen to love my version of Rosemary Panna Cotta. Playing with and adding flavors to a newly created dish is my all-time favorite past-time. Melissa’s Produce happen to ship me these Muscato grapes and I instantly thought of preserving them for another time. So I made jam. But, I still had plenty leftover for a new dessert. Muscato grapes are very special, they deliver a deep wine flavor perfect for a fancy dessert! 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. I planted three bushes just so I would never run out. 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. I hope you enjoy this basic recipe and use it all year long varying the herbs and jams. Suggestions for new flavors may include peaches, plums, nectarines, figs, and strawberries.

Here’s a look at Muscato Grapes.

Muscatto grapes


Rosemary Panna Cotta with Muscato

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.
Course Dessert
Cuisine California Greek
Keyword dessert, muscato grapes, panna cotta
Servings 6
Author Mary Papoulias-Platis


  • 1 cup heavy cream, room temperature
  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 1 6- inch sprig fresh rosemary
  • 1 tablespoon lemon zest
  • pinch salt
  • 1 1/4 teaspoon unflavored powdered gelatin
  • 1 1/2 cups buttermilk
  • 1 cup grape jam, recipe below or store bought.

Grape Jam

  • 1/2 pounds of dark grapes, I use Muscato grapes
  • 3 tablespoons fresh lemon juice
  • 1 cup granulated sugar
  • pinch salt


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. Add the sugar, basil, lemon zest, and salt. Cover over medium-low heat for 5 minutes.

  3. Remove from the heat, and set aside for 30 minutes. Remove the vanilla bean.

  4. Bring mixture to a simmer, remove from heat and whisk in the gelatin.
  5. Strain the mixture, through a fine strainer, into a clean bowl. Discard the rosemary and zest.

  6. Add the buttermilk to the mixture and mix well.
  7. Pout into 6 individual glasses. Cover the glasses with plastic wrap and refrigerate for 8 hours.
  8. 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.

 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 ~ Mary


© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

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