- 3 1/ 2 sheets gelatin
- 2 cups heavy whipping cream
- 1 cup sugar
- 2 cups plain whole milk kefir
- 1 1/ 2 cups labneh
- 1 bottle red wine
- 1/ 2 cup honey
- 1 teaspoon ground black pepper
- 1 plumcots, or other stone fruit, for garnish
Make the panna cotta: Submerge the gelatin in an ice bath for 10 minutes. Bring creamer to a light simmer in a saucepan. Remove the gelatin from the ice bath and drain well. Add the drained gelatin to the saucepan with the cream and whisk in the sugar. Cook until the sugar is fully dissolved.
In a large mixing bowl, combine the kefir and labneh cheese. Add the warm cream mixture and stir until well combined. Pour mixture into eight lightly oiled 6-ounce ramekins or custard molds. Allow to set in the refrigerator overnight.
Make the red wine syrup: Pour wine into a small, heavy-bottomed pot and add the honey and black pepper. Cook until all the alcohol is evaporated and reduced to a thick syrup (about 1 to 1 1/2 cups). Pour through a fine-mesh sieve into a bowl. Refrigerate until ready to garnish the panna cotta.
Remove the panna cotta from the refrigerator 15 minutes before serving. Run a thin knife around the edge of the ramekin, and run tap water briefly along the side of the mold. Turn over onto small plates. Garnish with sliced plumcots and drizzle with the red wine syrup.