3 sheets gelatin
2 cups cream
½ cup sugar
1 vanilla bean, split & scraped
2 cups buttermilk
2 cups Riesling
2 Tbsp. honey
1 cup golden raisins
2 ounces pine nuts, toasted
In a bowl, add gelatin sheets and cover with ice cold water. Allow to sit until softened.
In a sauce pot, combine the cream, sugar and vanilla bean. Bring to a simmer and remove from heat.
Squeeze out the water from the gelatin and add gelatin to cream mixture. Add buttermilk and stir to combine.
Strain and pour into 8 (4-ounce) ramekins or other desired container. Refrigerate until set.
In a small pot, combine wine, honey and raisins. Bring to a simmer and cook 5 minutes. Remove raisins from liquid and reserve. Reduce liquid to ¼ cup. Allow to cool and combine with raisins.
Top each panna cotta with 2 tablespoons of the raisin mixture and sprinkle with ½ tablespoon pine nuts.