Mary's Panna Cotta with Red Wine Syrup
Mary's Panna Cotta with Red Wine Syrup is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Submerge the gelatin in an ice bath for 10 minutes, then drain well.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSubmerge 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 (still over heat) 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 this mixture into eight 6-ounce ramekins or custard molds.
Allow it to set in the refrigerator overnight.
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.
Fill a bowl with hot tap water and dip each panna cotta mold into the water, then turn out onto individual plates.
Garnish with sliced peaches and pomegranate seeds (arils) and drizzle with the red wine syrup.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.