I had some Rose open that I had not particularly liked so I cooked it up with some sugar, added the gelatine and lined some dariole moulds (I got some plastic ones for 75cents each at Essential Ingredient)
I then made the panna cotta, this is the easiest thing in the world. Heat up 250ml cream with 1/3 cup of sugar and a vanilla bean. Soak 1 gelatine leaf in cold water and add it to the cream and take it off the heat. Take out the vanilla bean. Once it's a little cooled and the wine jelly is set in the fridge, gently add the panna cotta layer and leave to set. To turn it out I put the bowl into some boiling water for a few seconds to soften it and then turn it out. If you feel it won't work try running a knife around the edge.
I was rumaging around trying to find something to decorate my plate and went out onto the balcony and there was my rocket seedlings sprouting up and guess what... I thought they looked nice... I am sure that Tobie Puttock once used purple basil sprouts to decorate a dessert and Jamie uses thyme in cakes so.... the peppery smell and taste was odd with the jelly and cream but beggars cannot be choosers.... V x