- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- 1 lb. large White Peaches, peeled & cut into 1 inch chunks
- 1 (750ml) bottle Angeline Rosé of Pinot Noir
- 2 packs Gelatin Powder
- 2 c. Heavy Cream
- 1/2 c. Whole Milk
- 1 tsp. Vanilla Extract
- 1/3 c. Sugar
- 4-6 Deep Ramekins or Wide-Mouth Glasses
Bloom 1 gelatin packet for 5 to 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 only about halfway to 2/3’s full. 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.