Living in wine country, Duskie Estes and her husband John Stewart — the duo responsible for the Bay Area’s renowned ZAZU kitchen + farm and the Black Pig Meat Company — means knowing a thing or two about good wine. 

“We’re always trying to incorporate wine into our recipes,” she shares. Estes’ Yogurt Panna Cotta recipe does just that, courtesy of a luscious red wine syrup.

“This recipe turns yogurt into a simple and clean dessert, with an amazingly soft texture,” says Estes. For a bonus, tangy taste, Estes suggests using Bellwether Farm’s sheep’s milk yogurt in this recipe (but goat’s milk or cow’s milk yogurt will work well, too).

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Yogurt Panna Cotta & Red Wine Syrup

Yields: 14 panna cotta

• 2 2/3 cups heavy cream
• 1 cup sugar
• a pinch of dried lavender
• 1 lemon, zested
• 4 gelatin sheets* (or substitute one packet gelatin)
• 1 quart plain yogurt
• nonstick spray
• Red wine syrup (see below)

*Chef’s note: You can find gelatin sheets in your local grocery store’s baking aisle, or order online at chefshop.com.

Prepare ramekins with nonstick spray.

In a heavy-bottom saucepan on medium heat, combine heavy cream, sugar, lavender and lemon zest. Stir occasionally until sugar is melted. Pour over gelatin sheets to soften and melt, stirring often. Pour mixture through a sieve to remove lavender and zest, then whisk in yogurt. Pour into prepared ramekins and let set in refrigerator for a few hours or overnight. To serve, “tickle” the edges of each panna cotta to loosen and turn them out onto a flat surface.

For the red wine syrup:

• 1 cup berries of your choice (Estes likes huckleberries, blackberries, raspberries or blueberries)
• 3/4 cup sugar
• 1/3 cup red wine
• 2 tsp fresh lemon juice

Combine all ingredients in a medium saucepan and bring to a boil. Lower heat and simmer until thickened to desired consistency. Remove from the heat and let cool to room temperature before serving. Drizzle the panna cotta with the cooled red wine syrup, top with berries and serve with your favorite cookie.