500 ml fresh cream, 250 ml whole milk, 150 g sugar, 20 g leaf gelatin, 1 sachet vanillin,
500 g Refosco grapes, 250 g caster sugar, lemon juice.
Soften the sheets of leaf gelatin in cold water. Place the cream, milk, sugar and vanillin in a saucepan.
Heat and allow to boil for several minutes.
Squeeze the gelatin to remove excess water and add to the saucepan. Mix well until completely dissolved. Remove the mixture from the heat and pour into individual moulds.
Chill in the fridge for at least 4–5 hours.
To make the sauce, place the Refosco grapes in a saucepan and add the sugar and lemon juice. Heat and allow to boil for several minutes, before sieving. Spoon a little sauce onto each serving plate and upturn the panna cotta onto it.