Maple Panna Cotta with Roasted Grapes and Pistachios
A tasty dessert from Clinton Kelly!
- step-by-step directions
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
- 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)
- 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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