Wash the grapes and place them in a saucepan with the sugar and 4 tablespoons of water. Bring to a boil and let simmer until you get a thick, syrupy sauce. Strain the sauce through a fine-mesh food mill, add the sheet of gelatin and stir until it has dissolved.
Soak the gelatin sheets in cold water for 10-15 minutes. Cut the vanilla pod lengthwise and place it in a small saucepan together with the cream and the sugar.
Heat everything over low heat and when the cream is just about to boil, turn off the heat and remove the pod.
Drain the gelatin and put it into the saucepan with the hot cream. Stir until it has completely dissolved.
Unmold onto a serving plate, spreading the grape sauce over and around it. Garnish with mint leaves and the grapes, chilled from the fridge, moistened with water and rolled in granulated sugar.
Fill 2 molds and place the panna cotta in the refrigerator to set for at least 5 hours.
Simple and quick to make, this black grape panna cotta is ideal for a snack, after dinner, or as a dessert at the end of a meal.
Italia, Lazio
| Energy (kcal) | 270.62 |
| Carbohydrates (g) | 15.86 |
| of which Sugars (g) | 15.86 |
| Fat (g) | 8.96 |
| of which Saturates (g) | 5.2 |
| Protein (g) | 32.35 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.04 |
