Rosehip ‘affogato’ with crumbled ‘amaretti’

Rosehip ‘affogato’ with crumbled ‘amaretti’

By
From
Green Kitchen Smoothies
Serves
2

This is a slight deviation from a smoothie as we don’t even use a blender, but it’s a drink we used to have growing up, so we just couldn’t leave it out. Rosehips are a true Scandinavian superfood with a unique flavour. They are packed with anti-inflammatory and antioxidant compounds and are known to reduce pain and improve movement for arthritis sufferers. Luise’s 84-year-old grandpa has been adding a tablespoon to his porridge for decades and he swears by it. In Sweden, rosehip powder is sold in supermarkets and health food stores; however, if you live in another country, you can always find it online. You can drink this cold; in fact, rosehip soup is an excellent base in smoothies. Here, however, we serve it exactly how I remember it from my childhood – hot, poured over a dollop of ice cream (or Greek yoghurt) and topped with crushed biscuits.

Ingredients

Quantity Ingredient

For the date ‘Amaretti’

Quantity Ingredient
4-5 soft dates, pitted
90g ground almonds
60ml almond milk

For the rosehip soup

Quantity Ingredient
40g rosehip powder
1 tablespoon arrowroot
500ml water
3 tablespoons see method for ingredients

To serve

Quantity Ingredient
vanilla ice cream

Method

  1. Preheat the oven to 180°C and line a baking tray with parchment paper. Place all of the ingredients for the date ‘amaretti’ in a food processor and pulse until mixed. Alternatively, put the dates in a bowl and mash them with a fork until they form a paste. Add the rest of the ingredients and mix until well combined. Taste and adjust the sweetness to your liking by adding more dates if necessary. Transfer to a piping bag and pipe into about 2 cm diameter rounds, like amaretti biscuits (Italian macaroons). Bake for about 10 minutes or until golden. Set aside to cool while you prepare the rosehip soup.
  2. Put the rosehip powder in a saucepan along with the arrowroot and water. Bring to the boil, whisking continuously to prevent lumps from forming. Reduce the heat, whisk in the maple syrup and simmer for about 5 minutes, or until a smooth syrup forms, before removing from the heat. Strain it through a fine-mesh sieve to get it completely smooth.
  3. To assemble, spoon a scoop of vanilla ice cream into the base of two medium-sized glass jars or bowls, or in a large jar (as featured in the photo), and pour over the rosehip soup. Finish with a sprinkling of crumbled ‘amaretti’ and some extra ice cream on top for the sweettoothed. Serve straight away before it comes running down the glass jar!
Tags:
vegetarian
healthy
smoothies
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