For Panna Cotta:

1. Submerge the gelatin in an ice bath for 10 minutes.
2. In a saucepan, add the cream and bring to a light simmer.
3. Remove the gelatin from the ice bath and drain well. Add the drained gelatin to the saucepan with the cream and whisk in the sugar. Cook until the sugar is fully dissolved.
4. In a large mixing bowl, combine the kefir and labneh cheese. Add the warm cream mixture and stir until it’s well combined.
5. Pour mixture into eight lightly oiled 6-ounce ramekins or custard molds. Allow it to set in the refrigerator overnight.

For The Red Wine Syrup:

1. 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 (about 1 to 1+1/2 cups).
2. 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.

Plating:

1. Remove the panna cotta from the refrigerator 15 minutes before serving. Run a thin knife around the edge of the ramekin, and run tap water along the side of the mold briefly. Then turn over onto small plates. Garnish with sliced Plumcots and drizzle with the red wine syrup.