Have you ever thought about roasting grapes? We promise you’ll love it once you roast your first grapes. Roasting extracts the liquid and intensifies the flavor, giving the grapes a sweet, jammy, raisin-like taste. I used black grapes in this recipe, but you can also use red or white varieties. Leftover sticky grapes are a great addition to cheese platters and salads.
The key to perfect panna cotta is a smooth, creamy texture and just the right amount of jiggle. We use titanium-strength gelatin sheets rather than powdered gelatin. Available in specialized supermarkets. Yogurt was added to the panna cotta to balance out the sweetness of the grapes.
This recipe should be started the day before.
material
2 1/2 Titanium Strength Gelatin Leaves
300ml (101/2 oz) Pure Cream
2 tablespoons caster sugar (caster sugar)
1 tablespoon honey, plus more for drizzle
1 orange peel
Greek yogurt 500g (2 cups)
Chewy grapes
500 g (1 pound 2 ounces) of seedless black grapes
2 tablespoons honey
1 tablespoon caster sugar (white sugar)
1 teaspoon red wine vinegar
direction
- Lightly grease a 1 liter (34 fl oz) serving bowl.
Place the gelatin leaves in a bowl of cold water and let them soak for 5 minutes or until softened.
- Combine cream, sugar, honey, and orange zest in a saucepan over medium heat, stirring until mixture is warmed.
Remove the pan from the heat, squeeze the gelatin leaves to remove excess water, add to the warm cream mixture and stir until dissolved. Once completely cooled, gently stir into the yogurt. Pour the mixture into the prepared serving bowl and refrigerate for 4 to 6 hours or overnight until firm.
- To make sticky grapes, preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
Place the grapes on the prepared tray, drizzle with honey, and sprinkle with sugar and vinegar. Bake for 15 minutes or until grapes are sticky. Cool completely.
- Arrange all the sticky grapes and beautiful grape juice from the tray on top of the panna cotta and enjoy!
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Note
Preparation is your friend:
The grapes can be cooked the day before and left at room temperature. Panna cotta can also be made a day in advance and stored wrapped in plastic wrap in the refrigerator. When ready to serve, remove from the refrigerator and top with roasted grapes.
Feed your loved ones.
Peináo means “hungry” in Greek, and you’ll feel that way as you flip through this book. Even when cooking for a dinner party,
Whether it’s a family breakfast or a mezze with friends, we offer delicious Greek cuisine for every occasion. This is not another taverna cookbook.
Authors Helena and Vicky Murselas present a fun, modern twist on the Greek classic. join them and
Discover the joy that comes from gathering around a table filled with delicious, soulful food made with love.
About the author
Helena and Vicky Murcellas They are identical twins born in Adelaide, South Australia. They learned to cook from their Greek grandmother Koula and grew up with a passion and love for Greek food.Australian TV show finalists my kitchen rules, the twins won the nation’s hearts with their Greek home cooking. In 2015 they published their first cookbook Takeaway: Simple Greek Cuisine for Friends and Family In partnership with Hachette Books Australia.
They have worked in the food industry in Sydney for the past 10 years and are currently involved in publishing. Helena and Vikki Moursellas are freelance food photography chefs, recipe developers, and content creators who work with brands such as Bonnie and Neil, Bed Threads, WÜSTHOF, and Olea Olive Oil. They run private dining experiences using Peinao recipes.
Our cookbook Peiño: Greek Feast for Everyone: Recipes to Feed Hungry Guests