VANILLA PANNA COTTA AND BLACK GRAPE COMPOTE

INGREDIENTS For black grape compote

2 star anise pods

3 cups black grapes

1/3 cup sugar

¼ cup fresh lemon juice

Pinch of salt

1 tbsp unsalted butter

For panna cotta

200 gm plain yogurt

¾ tsp vanilla essence

Few drops of fresh lemon juice

1¾ tsp gelatin

2 tsp water

100 gm cream

½ cup sugar

Pinch of salt

METHOD For the black grapes compote

— Bring star anise, grapes, sugar, lemon juice and salt to a boil in a large sauce pan. Keep stirring to dissolve sugar. Cook until the mixture turns syrupy and you get the required consistency. Discard star anise and add butter into the compote.

For the vanilla panna cotta

— Whisk yogurt, vanilla and lemon juice together until smooth and set it aside.

Take 2 tbsp of water in a small pan and add the gelatine and keep it aside.

Now, heat a saucer and add the cream along with sugar on moderately low heat. Keep stirring until sugar is dissolved. Remove from heat and set it aside.

Dip the bottom of the bowl of gelatine in a pan of lukewarm water so it melts. Now whisk the gelatine into the cream mixture. Add the cream and a pinch of salt to the yogurt mixture and whisk thoroughly.

To serve, pour this yogurt mixture in any shot glass and keep it in the freezer for a few minutes to set. Once it is slightly set, pour the black grape compote over the set cream and now keep it in the refrigerator for 5 to 6 hours or overnight, until firm.