Photo of Yogurt panna cotta with roasted grapes by WW

Yogurt panna cotta with roasted grapes

Points® value
Total Time
45 min
15 min
30 min
When roasted, the sweetness of the grapes becomes more intense, making them perfect with tangy yogurt panna cotta


Fine Leaf Gelatine

3 sheet(s)

Skimmed Milk

150 ml

0% fat natural Greek yogurt

300 g

Half Fat Crème Frâiche

200 g


3 tablespoon(s), level

Vanilla Extract

1 teaspoon(s), level

Grapes, Black or White

200 g, mixed colour, halved

Sweet White Wine

35 ml, Marsala wine


15 g, chopped


  1. Put the gelatine in a bowl of cold water, and set aside to soften. Gently heat the milk in a small pan until just steaming, then remove from the heat.
  2. Squeeze the excess water from the gelatine, then add the softened sheets to the warm milk. Whisk until the gelatine is completely dissolved, then set aside for 15 minutes to cool
  3. Put the yogurt, crème fraîche, honey and vanilla extract in a large jug, then pour over the milk mixture. Whisk until smooth and combined, then pour into 6 x 200ml ramekins. Put on a baking tray and chill in the fridge for 4 hours, until set.
  4. Preheat the oven to 180°C, fan 160°C, gas mark 4. In a medium baking dish, toss together the grapes and 1 tbsp of the Marsala. Roast for 20-25 minutes or until softened, then add the remaining wine and gently toss to coat. Set aside to cool.
  5. To serve, top the panna cottas with the roasted grapes and chopped nuts.


To make these even more special, try decorate the tops with edible gold leaf, which you’ll find in supermarkets and cake decorating stores.