- 1 cup heavy cream
- 1/2 vanilla bean, seeds scraped and pod reserve (if beans aren't available, substitute 1/2 teaspoon pure vanilla extract)
- 2 teaspoon Gravenstein Apple White Balsamic Condimento
- 1-1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/2 cup packed dark-brown sugar
- 1-1/2 cups low-fat buttermilk
- 8 oz. seedless red grapes
- Place cream and vanilla seeds and pod (or vanilla extract) in a small pot and bring to a simmer over medium-high heat. Turn off heat, cover, and let steep 10 minutes.
- While the cream mixture steeps, sprinkle gelatin over water in a small bowl. Soften for 5 minutes. Stir softened gelatin mixture, Gravenstein Apple White Balsamic Condimento and sugar into cream mixture until sugar dissolves completely. Pour through a fine sieve into a bowl. Cool until lukewarm, stirring occasionally.
- Stir in buttermilk, then pour into a shallow 1-quart baking dish, ceramic pie plate, or 6-8 small custard dishes. Refrigerate until set, at least 4 hours or overnight.
- Preheat oven to 425 degrees. Place grapes on a parchment-lined rimmed baking sheet and roast until just bursting, about 10 minutes. Transfer grapes to a wide, shallow bowl and let cool.
- Dish panna cotta into serving dishes or, if using custard dishes, unmold the panna cotta and and slide each one, upside down, onto a dessert plate. Top the panna cotta with grapes and any juices from the bowl.