Last autumn I could manage to collect rosehips, petals and berries from the beach bushes and I’d already made some juices and jams. But yesterday I found out that my medlars became ripe enough to do something with them as well. I recalled my childhood memory about my grandma’s rosehip and medlar nectar and mousse so I gave a try to the next recipe which turn out a big hit. (Ripe medlars are taken from the tree and spread on some type of absorptive material such as straw, sawdust, or bran, somewhere cool, and allowed to ripen for several weeks. The fruits are also commonly used to make jam, jelly, and chutney, and are often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts. The fruit is sometimes canned. The waste ratio, however, is 30 percent or more, due to the seed size.)
Ingredients: 500 grams of rosehip berries, 500 gr of sugar, 200 gr of medlars, 1 zest of a lemon, water, 40 ml Rosehip liqueur, whipped cream or sour cream-joghurt some starch (1-2 tbsp)
Methods: Put cleaned and halved rosehip berries and medlars in a pot and add so much water that cover the fruits, not more. Cook for 20-30 minutes (fruits have to be soft and water should be orange). Drain. The delicious rose hip berries need no sugar because they are very sweet and tastes great.
Rub berries through a sieve to divide skins and stones from fruit pulp. Boil the pulp with as much sugar as you like and add a bit of lemon juice. The rosehip purée is ready!
Back to the the cream. My proportions were 3 spoons potato starch to 2 cups rosehip-medlar juice. Boil 1,5 cup juice and add rosehip liqueur and aside stir potato flour in 0,5 cup juice. When flour has combined with juice, take the pot from the heat, add flour juice and mix fast. When liquid becomes homogeneous, heat it again until bubbles appear. Serve mousse in glasses with sour cream or with sweetened whipped cream.