Wandering around London, I've been seeing tons of rose bushes with the rosehhips hanging on for dear life. My friends, if you want to play this wild thing game, now might be the time to go and steal a few (responsibly of course) from a sleeping neighbour.
I've been going through a pannacotta phase lately. I mean, I made blood orange ones a few weeks ago, I order it every time I see it on a menu, and the first thing that I thought of with rosehips was pannacotta. I figured it'd be easy-- just substitute rose hip syrup for the sugar and flavour, and I was right. Creamy. Slightly tangy from the hips, and with a touch of vanilla to round it out. If I didn't convince you of how unbelievably easy panna cotta is to make last time, then here it is again. From start to finish, the whole process takes under fifteen minutes. You use one pan and one spatula, and a lot of the ingredients are things that are often just lying around (if you keep gelatin around like I do). Even more attractive is that it's a great way to use up raw dairy that is turning sour, and for some reason it never fails to impress guests even if it only took 15 minutes and you didn't break a sweat once.
Rose hip panna cotta
3/4 cup rose hip syrup
1 cup cream
3/4 cup buttermilk
1 tsp vanilla
1 packet (1 tsp) gelatin
Warm up the cream and syrup and vanilla, and remove from heat. Remove a few tablespoons of the liquid into a bowl, and stir the gelatin in. Stir the gelatin mix into the main mixture, being sure that all the lumps are gone. Stir in the buttermilk, and pour into ramekins. Chill for at least 2 hours, before turning out. Or just serve in the dishes.