|2 tsp||ground cinnamon|
|100 ml||red wine|
|200 g||jarred pitted sour cherries|
|250 ml||whole milk|
|250 ml||heavy cream|
|1 tsp||vanilla sugar|
|50 ml||cherry juice|
|rosemary (for garnish)|
Soak gelatin sheets in cold water, then drain and squeeze out extra water. Combine milk, heavy cream, half the sugar, vanilla sugar, and cinnamon in a saucepan over medium heat. Whisk to combine. Add drained, squeezes gelatin sheets and whisk together. Fill into serving ramekins and transfer to the fridge to chill for approx. 1 hr.
In a small pot, add the red wine, jarred pitted sour cherries, cinnamon stick, star anise, clove, cardamom pods, allspice berries, remaining sugar, orange zest and juice, and bring to a simmer over medium heat. Mix the cherry juice and starch and add to the pot, then let simmer for approx. 10 min. Remove the whole spices (cinnamon stick, star anise, clove, cardmom, allspice berries) and set the mixture aside to cool.
Serve the panna cotta with the mulled wine cherries on top. Decorate with a sprig of rosemary. Enjoy chilled or at room temperature!