No Bake Rose Hip Creme Brûlée

Rose hips are the fruit of wild roses, forming after the petals fall. They’re naturally high in vitamin C and antioxidants, with a flavor reminiscent of tart cranberry, pomegranate, and citrus. Traditionally used in teas, syrups, and preserves, rose hips bring both nutrition and bright acidity to the table.This no-bake, dairy-free rose hip crème brûlée highlights that natural tang and floral depth in a smooth, custard-like dessert without the need for cream or an oven. The result is a light yet indulgent dish that balances richness with vibrant, wild flavor — a modern, plant-forward take on a classic dessert rooted in traditional foraging.

Ingredients

• 3 cups unsweetened almond milk (barista or high-fat preferred)
  
• ½ cup dried rosehips, lightly crushed (or ¾ cup fresh, seeded)
  
• 5 large egg yolks
  
• ½ cup (100 g) sugar (maple sugar or raw sugar works well)
  
• 2 tsp powdered gelatin (or 3 silver-grade sheets)
  
• 3 Tbsp cold water (for blooming)
  
• Pinch of fine salt
  
• Superfine sugar, for brûlée topping
  

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Method

1. Bloom gelatin
   • Sprinkle gelatin over cold water. Bloom 5–7 minutes.
     
2. Infuse rosehips
   • In a saucepan, combine almond milk, rosehips, and salt.
   • Heat gently until steaming (do not boil), then use a muddler to muddle the rosehips and break them apart.
   • Remove from heat, cover, and steep 20–30 minutes.
     
3. Strain hard
   • Strain through fine chinois or cheesecloth. Press firmly.
   • Return infused almond milk to saucepan.
     
4. Whisk yolks & sugar
   • Whisk until smooth and pale—avoid aeration.
     
5. Temper
   • Slowly whisk hot rosehip almond milk into yolks.
   • Return mixture to saucepan.
     
6. Cook gently
   • Cook over very low heat, stirring constantly, until 165–170°F.
   • It will not thicken much—trust the thermometer.
     
7. Add gelatin
   • Remove from heat. Whisk in bloomed gelatin until fully dissolved.
     
8. Strain again & pour
   • Optional second strain for absolute silkiness.
   • Pour into ramekins.
     
9. Chill
   • Refrigerate 6–8 hours or overnight.
     
10. Brûlée to serve
    • Sprinkle superfine sugar, torch to a thin amber crust.