Red wine syrup is a dream come true.
Sliced peaches and pomegranate seeds , for garnishSubmerge the gelatin in an ice bath for 10 minutes, then drain well. In a small saucepan, bring the cream to a light simmer over medium heat. Add the drained gelatin to the pan with the cream and whisk in the sugar. Cook for 2 minutes until the sugar is fully dissolved. In a bowl, combine the kefir and labneh, then add the warm cream mixture to the bowl and combine until fully incorporated.
Pour the bottle of wine into a small, heavy-bottomed pot and add the honey and black pepper. Cook the wine until all the alcohol is gone and it is reduced to a thick syrup. Pour the syrup through a fine-mesh sieve into a bowl to remove the pepper. Refrigerate the syrup until you are ready to garnish the panna cotta.Remove the panna cotta from the refrigerator 15 minutes before serving.
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