About This Recipe
Note: This recipe is made with honey because I like the floral tones it brings to the dessert, but you can substitute maple syrup or sugar to make it vegan. Store the extra pickled grapes in a covered container in the refrigerator for up to several weeks.
- 1 lb (450 g) seedless red grapes
- 1 cup (240 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1 cup (200 g) sugar
- 1/4 tsp cloves
- 1/4 tsp peppercorns
- 1/8 tsp mustard seeds
- 1/3 cup (80 ml) almond yogurt
- 2 Tbsp (30 ml) honey plus extra for drizzling
- 1/2 tsp salt
- 1½ cups (360 ml) almond milk
- 1/4 tsp agar-agar
Step 1Make the pickled grapes: Remove the grapes from their stems and wash in a colander. Transfer the grapes to a 1-qt glass Mason jar.
Step 2In a medium saucepan bring the vinegar, water, and sugar to a simmer over medium heat and stir to dissolve the sugar. Set aside and allow to cool to room temperature.
Step 3Add the cloves, peppercorns, and mustard seeds to the jar of grapes. Pour the vinegar sugar mixture over the grapes and place in the refrigerator; after an hour, cover with the lid. The grapes are ready after a day in the liquid but get better with time.
Step 4Make the panna cotta: Lightly grease 4 small ramekins or teacups that can hold 4 oz (120 ml) each with neutral oil or spray. Pass the almond yogurt through a strainer (to help make the panna cotta as silky as possible) into a spouted measuring cup (large enough to hold 2 cups). Add the honey and salt, whisk until smooth, set aside.
Step 5In a bowl, whisk the almond milk and agar agar until well combined. Pour the milk and agar agar into a medium saucepan and cook over medium-high heat, stirring frequently. Once it comes to a boil, immediately reduce the heat so that the mixture cooks at a simmer (don’t let it come to a hard boil) — let it simmer for 4 minutes to activate the agar agar. Gently stir (don’t whisk) constantly while it's simmering.
Step 6Remove from the heat and pour the milk and agar agar through the strainer into the almond yogurt and honey mix. Carefully pour the mixture into prepared ramekins and refrigerate for at least 40 minutes.
Step 7To serve the panna cotta, top each ramekin with 3 or 4 grapes cut in half and drizzle with a little honey.