Roasted Grape Labneh Cream Cups

Ingredients

Cream

• ¼ cup cold water
• 2 tsp unflavored powdered gelatin
• 1 cup heavy cream
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup full-fat labneh

Grapes

• 2 cups seedless red grapes, removed from stems
• 1 tbsp honey
• 1 tsp olive oil

Crumble

• ½ cup rolled oats
• ¼ cup all-purpose flour
• 2 tbsp light brown sugar
• 3 tbsp unsalted butter, softened
• ⅛ tsp fine salt

Equipment

Six 6-oz glasses, saucepan, two baking trays

Allergens and ingredient notes: Milk, wheat, oats; gelatin is animal-derived.

Step by step

1. Sprinkle gelatin over cold water in a bowl and bloom 5 minutes. Heat cream and sugar in a saucepan just until steaming and sugar dissolves; remove from heat. Stir in bloomed gelatin until dissolved, then vanilla. Cool 10 minutes and whisk in labneh until smooth. Divide among glasses and chill at least 4 hours.
2. Heat oven to 375°F (190°C). Toss grapes with honey and olive oil on one tray. Rub crumble ingredients together on the other tray. Roast grapes 20–25 minutes until wrinkled and syrupy; bake crumble 12–16 minutes, stirring once, until golden. Cool both completely.
3. Divide cooled grapes and their juices over set cream just before serving, then add crumble. Do not add hot fruit to chilled glasses.

The Devotti twist: Labneh gives a tangy finish to a soft gelatin-set cream; roasting grapes creates the sauce without extra jam.

Make ahead and storage

Refrigerate cream and roasted grapes separately up to 3 days. Keep crumble airtight at room temperature up to 3 days; assemble at serving.