- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 1/2 cup whole milk
- 2 packs gelatin powder
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 (750ml) bottle Elizabeth Spencer Rosé of Grenache
- 1 pound large White Peaches, peeled & cut into 1 inch chunks
- 4-6 deep ramekins or wide-mouth glasses
Bloom 1 gelatin packet for 7 minutes in whole milk. Place heavy cream in a saucepans on medium heat, then stir vanilla and sugar into cream. Bring cream to a low simmer, and allow sugar to dissolve, then stir in gelatin and milk until smooth and remove from heat. Divide pannacotta mixture between ramekins, filling each about halfway. Cover and place in the fridge until completely set, about 2 to 4 hours.
While pannacotta sets, bloom remaining gelatin packet in 1/4 cup of wine. Bring remaining wine to a simmer on medium heat, then stir in bloomed gelatin and reserved wine until dissolved. Remove from heat immediately and allow mixture cool to room temperature.
Ladle a couple tablespoons of wine jelly mixture on top of prepared pannacotta, then top with chunks of white peaches. Ladle remaining wine jelly over-top to cover peaches; cover with plastic wrap, and return ramekins to fridge. Chill until wine jelly is completely set (about 4 to 6 hours), then serve.