Maple Panna Cotta with Roasted Grapes and Pistachios

Clinton Kelly
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Servings: 4
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easy
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45 to 60 min

A tasty dessert from Clinton Kelly!


  • Ingredients
  • step-by-step directions
Ingredients
Maple Panna Cotta:
  • 1 and 1/2 cups whole milk
  • 1 and 1/2 cups heavy cream
  • 1/3 cup maple syrup
  • 2 teaspoons unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon Kosher salt
Roasted Grapes:
  • 2 cups red seedless grapes (halved)
  • 2 teaspoons olive oil
  • 2 teaspoons tarragon (roughly chopped)
  • 1/4 cup roasted and salted pistachios (chopped)
  • Kosher salt (to taste)
Directions
  • For the Maple Panna Cotta: In a medium saucepan over medium-high heat, add milk and cream, and bring to a boil. Remove from heat and whisk in the maple syrup. Sprinkle the gelatin over the milk mixture and allow to sit until bloomed, about 5 minutes.
  • Place the saucepan over low heat and whisk mixture until gelatin has dissolved completely. Whisk in the vanilla extract, maple extract, and salt, and remove from heat.
  • Divide mixture amongst six 6-ounce glasses or ramekin and allow to cool completely. Cover with plastic and transfer to the refrigerator to set, about 2 hours.
  • For the Roasted Grapes: Preheat the oven to 425ºF.
  • In a medium bowl, add grapes, olive oil, tarragon, and season with salt to taste. Toss to coat and remove to a baking sheet. Transfer to the oven and roast until caramelized, about 12-15 minutes. Remove from the oven and allow to cool completely.
  • To serve, dip a paring knife or small offset spatula into olive oil and run the paring knife around the outside of the panna cotta. Flip the set panna cotta onto a plate and top with some roasted grapes and pistachios.
  • Tip: This is the perfect dessert to make ahead of time and so all you have to do is plate the dish when your guests are ready for dessert!
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