Rosehip soup with almond cake, brown butter cream, sweeet vernal grass ice cream and almond praline

This dessert is a trip down memory lane. Imagine an adult version of the childhood classic; rosehip soup with almond biscuits and a dollop of cream (or ice cream if you were lucky). Here we make a rosehip soup from rosehip puree and combine it with delicious browned butter cream, a crunchy almond praline and an ice cream with the flavor of sweet vernal grass. Yummy!

Enough for about 10 guests

Rosehip soup

• 100 g Cane sugar
• 1/2 Vanilla pod
• 40 g Triple Sec
• 150 g Apple juice
• 1 kg Rosehip puree

Caramelize the cane sugar. Add the triple sec and flambé. Cut the vanilla pod in half and scrape out the seeds. Add the apple juice, vanilla and rosehip puree. Bring the rosehip soup to the boil and simmer on a low heat for about 10 minutes.
Strain.

Almond cake

• 100 g Icing sugar
• 100 g Egg whites
• 40 g Almond flour
• 40 g Wheat flour
• 2 g Baking powder
• 3 g Salt
• 100 g Browned butter
• 25 g Maple syrup

Beat the icing sugar and egg whites until fluffy. Mix in all the dry ingredients. Heat the browned butter and maple syrup to 37°C.
and fold it into the batter. Pour the batter onto a silicone mat. Bake at 200°C for 8-10 minutes. Allow to cool and punch out rounds.

Sweet vernal grass ice cream

• 15 g Sweet vernal grass
• 140 g of Double cream
• 600 g Milk
• 100 g Egg yolk
• 120 g Sugar
• 25 g Glucose
• 4,4 g Agar agar

Bring the sweet vernal grass, agar agar, double cream, glucose and milk to the boil, remove from the heat and leave to infuse. Strain to remove the sweet vernal grass.
Beat the egg yolk with the sugar. Pour the hot liquid over the egg mixture and blend. Pour everything back into the saucepan and heat to 83°C, stirring constantly. Strain the batter into a suitable bowl. Pour into the pacojet container and freeze in the blast chiller. If you make the ice cream at home, put the strained batter in the freezer and when it’s really cold, run it in an ice cream maker.

Browned butter cream

• 50 g Sourcream
• 50 g Egg yolk
• 50 g Browned butter

Bake the egg yolk and sourcream in the oven at 90°C with steam under plastic film for about 20 minutes. Leave to cool.
Melt the browned butter. Mix the egg yolk and sourcream in a blender jug and add the browned butter in a thin stream. Season to taste with salt.

Almond snaps

• 120 g Almond flour
• 130 g Butter
• 100 g Sugar
• 24 g Honey
• 30 g Wheat flour
• 20 g Milk

Melt the butter. Add all the ingredients to the butter and mix. Pour out on an oven tray lined with a silicone mat.
Bake at 200° for 8-10 minutes. Punch out rings.

Candied almonds

• 50 ml Sugar
• 10 g Water
• 50 ml Almond

Bring the sugar and water to the boil. Add the almonds. Stir well until the water has evaporated.
Remove from the heat and continue to stir until the almonds are thoroughly candied.

Almond praline

• 200 g of Almonds
• 75 g Sugar
• 50 g Rapeseed oil

Caramelize the sugar and add the almonds. Mix and place on a silicone mat. Leave to cool.
Blend the almonds and add rapeseed oil in a thin stream.