Sangria panna cotta

Ingredients:

• 2 oranges
• 3 cups of red wine from a box
• 7 tablespoons of sugar
• 2 teaspoons of honey
• 1 cinnamon stick
• 1 cup whole milk
• 1 sachet (7 g) gelatin powder
• 2 cups plain whole milk yogurt
• 1 Granny Smith apple

Preparation:

1. Using a paring knife, cut a wide, 5 cm (2 in) strip of zest from one orange. Finely grate the zest from the other orange and set aside. Peel and separate both oranges into segments, cover, and refrigerate.
2. Combine wine, 5 tablespoons sugar, honey, cinnamon stick, and orange zest in a small saucepan. Simmer until reduced to 1.5 cups, about 40 minutes.
3. Remove the cinnamon stick and zest and let the wine cool completely. Pour 0.5 cups of sangria into the glass for serving.
4. In a medium saucepan, combine the milk with the remaining 2 tablespoons sugar. Sprinkle with the gelatin and let stand until the gelatin softens, about 4 minutes. Heat over medium heat, stirring occasionally, until the gelatin and sugar dissolve (do not bring to a boil); let cool.
5. Whisk in 1 cup wine, grated orange zest, and yogurt until smooth. Pour into six 180ml ramekins or jars, cover, and refrigerate until set, at least 3 hours or overnight.
6. Just before serving, core the apple and cut into small cubes, then mix with the orange segments.
7. Place the bottom of each mold in warm water until the panna cotta comes away from the sides. Invert each panna cotta onto a plate, drizzle with the remaining sangria, and top with fruit.