Labneh Kefir Panna Cotta with Red Wine Syrup

"Labneh Kefir Panna Cotta is an Italian dessert with probiotic-rich ingredients that support the health of your digestive system. Panna cotta is a classic Italian dessert made with cream, milk, sugar, vanilla and gelatin. Top this easy dessert recipe with a beautiful side of red plumcots and a sweet red wine syrup. This panna cotta is light with a silky smooth texture and a tangy taste. I also share 10 different ways to use the leftover red wine syrup in both sweet and savory recipes."
-- @spoonabilities
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 8

Recipe Card


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

More from @spoonabilities