Wash the grape berries and place them in a saucepan with the sugar and 4 tablespoons of water. Bring to a boil and let simmer until you obtain a thick, syrupy sauce. Strain the sauce using a food mill with small holes, add the gelatin sheet, and stir until it is dissolved.
Soak the gelatin sheets in cold water for 10-15 minutes. Slice the vanilla pod lengthwise and place it in a small pot along with the cream and sugar.
Heat everything over low heat and when the cream is about to boil, turn off the heat and remove the pod.
Drain the gelatin and immerse it in the pot with the hot cream. Stir until it is completely dissolved.
Unmold onto the serving plate, spreading the grape sauce over and around it. Garnish with mint leaves and chilled grape berries from the fridge, moistened in 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) | 271.66 |
| Carbohydrates (g) | 15.69 |
| of which Sugars (g) | 15.69 |
| Fat (g) | 8.49 |
| of which Saturates (g) | 4.92 |
| Protein (g) | 30.61 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.04 |
