For the soup:
500g Rosehips
1.5l Water
75g Caster sugar
1Tsp Cornflour
For the biscuits:
100g Flaked almonds
1Tbsp Caster sugar
1 Egg white
To serve:
Creme fraiche
1 Heat the oven to 180C/fan
160C/Gas 4. Bring a small pan of water
to the boil, add the almonds and simmer for 2-3 minutes. Strain the almonds,
blitz in a food processor to a paste-like consistency and set aside to cool.
2 Whisk the egg white until light and frothy. Carefully fold in the almond
paste and sugar, then pipe the mixture onto a parchment covered baking sheet,
keeping the drops about the size of a 1 pence piece. Bake for 10-15 minutes, or
until firm to the tap, lightly browned on top and golden on the underside.
Leave to cool.
3 Life's too short to be picking the seeds out of a colander-ful of Rosehips
one by one, so blitz the lot in a food processor and tip into a pan with the
water. Bring to a slow boil, simmer for 30 minutes, strain through muslin and
return to the pan. Mix the cornflour with a little of the rosehip liquor to
make a smooth paste, then slowly stir into the pan, along with the sugar.
Simmer for a further 10 minutes until slightly thickened. Serve the soup hot
with a dollop of Creme fraiche and a few Mandelbiskvier.
