Wild Rosehip Dessert Soup
1 cup of wild rosehip jam2 cups water
1/4 cup sugar
corn starch
top with:
whip cream
slivered almonds (toasted if you like)
In a medium pot over medium-high heat, stir together rosehip jam, water and sugar. Bring to a boil or near boil. Add cornstarch mixed with a bit of water. I usually start with about 2 tbsp of cornstarch mixed with 4 tbsp water. If you want the soup a bit thicker add more. Pour the soup into bowls and top with a dollop of whipcream and slivered almonds.
This beautiful dessert is so simple to make. It tastes great and looks so fancy. It is a Norwegian dish. Serves 4-6.