1/2 cup Luxardo cherries with juice, roughly chopped
Luxardo cherries for Garnish
Bloom the gelatin in a bowl of cold water.
Heat milk and cream in a saucepan with the honey and ¼ cup sugar. Bring to a boil.
Add the Barely Buzzed and make sure it’s fully melted. Remove from heat and add your bloomed gelatin and stir until fully incorporated. Then add your pistachios and stir in evenly.
Spray six ramekins with non-stick spray. Then carefully pour the panna cotta mixture into the ramekins, making sure each ramekin gets the same amount of the mixture.
Refrigerate until set, at least 3 hours.
Combine the wine, 1 cup sugar, and Luxardo cherries with juice in a saucepan and reduce over medium heat until thick and saucy. Let cool to room temp before serving.
Turn over each ramekin onto a serving plate. If you have difficulty releasing the panna cotta let the mold sit in hot water for a few minutes to help release it. Drizzle the red wine reduction around the panna cotta and then garnish with Luxardo cherries.