Meyer lemon buttermilk panna cotta with spiced California grape compote

Heat about eight ounces of the cream with the sugar and Meyer lemon zest until the sugar dissolves.

Soak the gelatin sheets in cold water for a few minutes; squeeze out the excess before use so the liquid-to-gelatin ratio is not altered.

Take the red grapes off the stem and roast in a 400 degree oven for 10 minutes, until slightly blistered and some burst open.

Turn off the heat; add the buttermilk, the remaining cream and the lemon juice, then the squeezed gelatin. Stir until no sheets of gelatin show, so it does not sink to the bottom.

Transfer to a pitcher and fill the ramekins almost to the top; no need to grease them.

Tap each ramekin gently to remove air bubbles.

Chill several hours, or overnight for best results.

Combine the balsamic vinegar, black pepper, cardamom, allspice, cinnamon, orange zest, salt, honey and a little water; bring to a boil so the honey dissolves and the spices infuse the vinegar. Turn off at the boil.

Strain out the orange zest, add the black grapes and puree smooth; strain out some of the skins for texture, keeping the colour.

Squeeze the three soaked gelatin sheets and stir them into the warm grape mixture to dissolve; stir in the roasted grapes until coated. Chill several hours.

Dip each ramekin in warm water a second or two, loosen with an offset spatula or knife and unmold onto a plate.

Top with the spiced grape compote and roasted grapes, letting a little sauce run over the side; garnish with a mint sprig.