Easy Roasted Grapes & Yoghurt Panna Cotta Recipe: A Greek Dessert Sensation

Ever dreamt of grapes exploding with sweet, jammy flavor? Roasted, they transform into sun-kissed treasures, perfect for elevating any dessert. Forget bland raisins, these babies are nature's candy! We've embraced their magic in this Greek yoghurt panna cotta, where they pair beautifully with the creamy, wobbly delight. We love black grapes for their drama, but feel free to experiment with red or white! And trust us, leftover sticky grapes are cheese platter champions.

The secret to panna cotta perfection? The right wiggle! Titanium-strength gelatine sheets (specialty supermarkets, your hero) ensure just the right texture, smooth as silk with a dreamy bounce. We've also added a touch of yoghurt, balancing the grape's sweetness for a symphony of flavors.

Heads up, this recipe requires a day's advance prep – but trust us, the wait is worth it! You'll be feasting your eyes (and stomachs) on a masterpiece worthy of Zeus himself.

Feed your soul with Peináo: A Modern Feast at Every Table

You need to start this recipe the day before.

Feed the ones you love.

Peináo translates to ‘I’m hungry’ in Greek, which is how you’ll feel flipping through this book. Whether you cook for a dinner party, breakfast for family, or mezze for friends, there’s a delicious Greek feast for every occasion. This isn’t another Taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics. Join them and discover the joy of gathering around a table filled with delicious, soulful dishes made with love.

About the author

Helena and Vikki Moursellas are identical twins born in Adelaide, South Australia. They learned how to cook from their Greek grandmother, Koula, and grew up with a passion and love for Greek cuisine. Finalists on Australian TV show My Kitchen Rules, the twins won the nation's hearts with their Greek family food. In 2015, they published their first cookbook, Taking You Home: Simple Greek Food for Friends & Family, with Hachette Books Australia.

They have spent the last ten years working in the food industry in Sydney and are currently working in publishing. Helena and Vikki Moursellas are freelance food photography chefs, recipe developers and content creators working with brands such as Bonnie and Neil, Bed Threads, WÜSTHOF and Olea Olive Oil. The girls run private dining experiences, cooking recipes from peináo. 

OUR COOKBOOK PEINÁO: A Greek Feast for All: Recipes to Feed Hungry Guests

PEINÁO by Helena Moursellas & Vikki Moursellas is published by Smith Street Books and distributed by Thames & Hudson Australia. You can purchase your copy at Purchase here 

@vikki_leigh @helena_marieee @helenaandvikki