ingredients (1 l):
Rosehip Soup:
7 dl rosehip (fresh or thawed)
1.5 l water
1-2 dl sugar
1.5 tbsp potato starch + cold water
Almond Biscuits:
100 g almond paste
0.5 dl sugar
1 egg white
How to:
Soup:
Add water and rosehip to a large pot, bring it to a boil and let it simmer for about 15 minutes. Remove the pot from the heat and with a hand mixer mix everything until smooth.
Then strain the mixture through a fine meshed strainer into a clean pot. Add sugar (according to taste). Blend the potato starch with some water and whisk it into to soup. Warm the soup again until the first bubbles appear then remove it from the heat.
The soup can be served warm or cold. (I prefer cold). Add some almond biscuits and enjoy!
Biscuits:
Turn oven to 180 C.
Mix together the almond paste and the sugar with an electric mixer. slowly add the egg white, only little bit at a time. Blend until smooth and free from lumps.
Pour the mixture into a piping bag and pipe small dots onto a parchment lined baking sheet. Put it in the oven for about 10 minutes, or until they are golden brown and then let them cool on the baking sheet.