Well not surprising given all the talk about the abundance of rose hips recently and all the harvesting I have been doing of late! I have developed a new recipe using rose hips , cream and sugar and that's it (oh and the rose petal for garnish which is optional). This was only made for the first time yesterday and I think it will be a real hit with our students. It is very powerful being tart with a great bite and zesty appeal which can be sweetened to taste although I prefer it fairly plain with just a little sugar.
You will need
* 2 kg fresh rose hips (cleaned with seeds removed)
* 200 g sugar
* 500 ml fresh cream
* 1 rose hip flower (optional)
* 100 ml of water
Method
Place the deseeded clean rosehips in a pan and boil gently in water for 30 minutes to reduce to syrup mix.
In another pan, place the cream and sugar together and slowly bring to the boil mixing constantly.
Add the rose hip syrup to the cream and sugar and boil again for 2 minutes stirring constantly with a wooden spoon.
Pour the rose hip posset into 6 serving bowls and allow to cool for 30 minutes.
Place the bowls in the refrigerator to set for at least 5 hours before serving. Decorate with wild rose hip petal if desired.
No comments:
Post a Comment