2lbsmuscator green grapes (about 4 cups), reserving a few grapes to slice for garnish
Moscato Vanilla Syrup
1cuppink moscato wine
reserved vanilla bean
Make the Grape Granita
Blend the grapes on medium until well broken up. Avoid fully pureeing the skin. Push through a fine mesh strainer using a ladle to get all of the juice and add the lemon juice to taste.
Pour the grape juice into a 13x9 baking dish and place in freezer.
After 1 hour, rake the frozen granita with a fork, then place back in the freezer.
Make the Panna Cotta
Whisk the gelatin with 3 tablespoons of water until smooth, in a small bowl. Let sit for 2 minutes.
Split the vanilla bean with a sharp paring knife, and scrape the seeds into a medium saucepan with the sugar and half of the heavy cream (reserve the vanilla bean pod for the syrup). Whisk to dissolve the sugar while bringing to a simmer.
Add the softened gelatin and continue to stir over low heat until completely dissolved.
Remove from heat and add the remaining cream.
Spray four 6-oz ramekins with canola cooking spray, then wipe out with a paper towel to leave a very thin layer of oil. This will help the custard slide out of the ramekins when it is time to serve.
Pour the Panna Cotta into the ramekins, then cover and refrigerate overnight.
Make the Muscato-Vanilla Syrup
Combine the sugar, Moscato wine and the reserved vanilla bean pod in a small sauce pan. Bring to a simmer and stir to dissolve all the sugar. Continue to simmer for 5 minutes. Cool completely before using.
Run a thin knife around the inside of each ramekin. Invert the ramekins onto plates. If the Panna Cotta does not easily release, you can dip the bottom of the ramekins in warm tap water for 15 to 30 seconds, then try again. Garnish with the grape slices, drizzle some of the syrup around the plate, then rake and spoon the granita on top. Serve immediately.
This makes extra Moscato-Vanilla syrup, which is fantastic on fruit or ice cream later.