Instructions
Follow the steps and taste along the way.
Prepare the grapes
Preheat the oven to 200 °C. Rinse the grapes and dry them thoroughly. Transfer them to a small baking dish, drizzle with balsamic vinegar, and sprinkle evenly with granulated sugar.
Roast the fruit
Roast the grapes for 18–22 minutes, until the berries begin to burst and glossy juices form in the bottom of the dish. Stir them once halfway through roasting. Remove from the oven and let stand for 5 minutes.
Toast the oat topping
While the grapes roast, melt the butter with the honey in a small pan over low heat. Add the rolled oats, sunflower seeds, and salt. Cook, stirring constantly, for 5–7 minutes, until the oats are lightly browned and fragrant. Spread them on a plate and leave to cool so they stay crunchy.
Mix the lemon cream
In a bowl, stir the ricotta, Greek yogurt, powdered sugar, lemon zest, and lemon juice together with a wooden spoon or whisk. Mix just until smooth and lump-free.
Fill the cups and serve
Divide the cream among four cups. Top with the warm roasted grapes and a little of their juice from the dish, then sprinkle with the cooled oat mixture just before serving.
