Yogurt and Brown-Sugar Panna Cotta with Grape Gelée

Ingredients

• 0.5 cup brown sugar dark packed
• 2 teaspoons gelatin powder unflavored (from another)
• 1 cup all natural concord grape juice 
• 2 tablespoons grappa 
• 1 cup heavy cream 
• 1 tablespoon juice of lemon fresh
• 2 cups yogurt plain low-fat
• 6 ounces grapes green red seedless thinly sliced
• 0.1 teaspoon salt 
• 6 servings vegetable oil for greasing ramekins

Equipment

• bowl
• sauce pan
• knife
• whisk
• ramekin
• baking pan
• measuring cup

Directions

1. Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved.
2. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
3. Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
4. Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved.
5. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
6. Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
7. Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
8. To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.
9. Panna cotta with gelée can be chilled in ramekins, covered, up to 2 days.