Panna Cotta with Roasted Grapes

Roasted grapes add a burst of fruity flavour to this silky-smooth Italian-style dessert.

1 cup heavy cream
½ vanilla bean, seeds scraped and pod reserved
1½ tsp. gelatin
2 Tbsp. cold water
½ cup dark-brown raw sugar, packed
1½ cups buttermilk
8 oz seedless red grapes

Place cream and vanilla seeds and pod in a small pot, and bring to a simmer over medium-high heat. Turn off heat, cover, and let steep 10 minutes.

Meanwhile, sprinkle gelatin over water in a small bowl; let soften 5 minutes. Whisk softened gelatin mixture and raw sugar into cream mixture until raw sugar dissolves. Pour through a fine sieve into a bowl. Let cool until lukewarm, stirring occasionally. Stir in buttermilk, then pour into a shallow 1 qt baking dish or ceramic pie plate. Refrigerate until set, at least 4 hours or overnight.

Preheat oven to 425°F (220°C).

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. Serve panna cotta topped with grapes and any accumulated juices from the bowl.

Makes 8 servings.