The New Nordic
In Sweden, warm rosehip soup is an iconic dish. It even comes in powdered form to
which you just add hot water. I, however, prefer rosehip syrup to soup. It is a sweet
concentration of all those zesty but floral flavours. All the flavour is in the skin
of the rosehip – the middle being full of lots of annoying seeds, hence the excessive
straining in this recipe. But it is worth the effort. Rosehips are best picked from
wild rose bushes in autumn, when they are ripe and deep in colour.
© 2019 Simon Bajada / Hardie Grant Books · Reproduced with permission. · The New Nordic by Simon Bajada (Hardie Grant, £20.00). Photography by Simon Bajada.
You Will Need
If you aren’t going to use all the syrup at once, sterilise a couple of glass bottles
or jars. Wash them thoroughly in hot soapy water, rinse well, then put them
on a tray in a low oven (120°C/250°F) for 20 minutes. Leave to cool.
Use a food processor to roughly chop batches of the rosehips. Transfer to a
large saucepan. Add 1.25 litres (42 fl oz/5 cups) water and bring to the boil
over a high heat. Reduce the heat and simmer for 15 minutes.
Strain the rosehips through a double layer of muslin (cheesecloth) into a bowl,
letting it sit for at least 30 minutes. Cut out a fresh piece of muslin. Fold it over
to double the thickness and then pass the strained juice through once more.
Measure the rosehip juice into a large clean saucepan and for every 500 ml
(17 fl oz/2 cups) add 325 g (11 1/2 oz) sugar. Heat gently, stirring, until the sugar
has dissolved, then increase the heat and bring to the boil. Boil for 3 minutes,
skimming off any scum on the surface. At this point the syrup can be decanted
into the prepared bottles and sealed. It will keep in the refrigerator for a few
months. To make this dessert you will need to reduce the syrup for a few minutes
in a saucepan set over a medium heat, until it has the consistency of maple syrup.
Preheat the oven to 160°C (320°F). Mix the yoghurt and condensed milk in a
bowl until smooth. Pour into a shallow ovenproof dish, about 20 cm (8 in) wide
and 5 cm (2 in) deep, or four 200 ml (7 fl oz) ramekins. Bake the yoghurt for
30 minutes for a larger dish or 20 minutes for individual dishes, or until set.
While the yoghurt is baking, combine the .our, cardamom and sugar in a bowl.
Use your fingertips to rub in the butter until the mixture has the consistency of
loose chunky soil. Spread out on to a baking tray lined with baking paper. Bake
for 10 –15§minutes until golden brown. Remove from the oven and leave to cool.
When the yoghurt is cooked, cover with plastic wrap and refrigerate until cold
(about 1 hour). To serve, pour off any liquid on top of the yoghurts, drizzle
over some of the rosehip syrup and sprinkle with the crumble. Any left-over
syrup can be used to flavour smoothies or to top ice cream or fresh yoghurt.