Delicious autumn dessert
This delicious creamy yet tart dessert is perfect for autumn. Try making your own rosehip cordial when the berries are a deep, orangey red colour. Alternatively use a readymade rosehip cordial such as Thorncroft’s Autumn Rosehip Cordial (£2.96, 37.5cl, thorncroftdrinks.com, available from health food stores).
For more lovely recipes using ingredients from the hedgerow, see our November issue, out next week.
This recipe serves 6. You will need…
100ml rosehip cordial, plus extra to drizzle
2 sheets (about 3-4g) leaf gelatine
250g mascarpone cheese
300ml double cream
25g caster sugar
1 To make the rosehip cordial, roughly chop 1kg ripe rosehips in batches using a food processor. Transfer to a saucepan with 1.5 litres boiling water and return to the boil. Remove from the heat and leave to stand for 30 minutes. Strain the mixture through a sieve lined with a square of kitchen paper or muslin. Return the rosehip pulp to the saucepan, add another 1 litre boiling water and return to the boil.
2 Leave to stand for 30 minutes and strain as before. Pour all the strained juice into a saucepan and reduce to about 1 litre. Add 500g caster or granulated sugar. Heat gently until the sugar dissolves then bring to the boil and boil for 5 minutes. Pour into sterilised bottles, and leave to cool. This can be stored for several months in the fridge.
3 Put the gelatine sheets in a bowl of cold water and leave to soften for 10 minutes. Put the mascarpone, cream and sugar in a saucepan and heat gently until the mascarpone softens. Bring to the boil and remove from the heat. Using your hands, lift the gelatine sheets from the water, letting the excess water drip off and add the sheets to the hot cream mixture. Stir briefly to dissolve the gelatine. Stir in the rosehip cordial.
4 Pour the mixture into 6 individual dishes or into glasses and leave to cool. Chill for several hours until lightly set. Serve drizzled with extra syrup.
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