Rosehip Syrup, Baked Yoghurt & Cardamom Crumble

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• Step 1

  If you aren’t going to use all the syrup at once, sterilise a couple of glass bottles
  or jars. Wash them thoroughly in hot soapy water, rinse well, then put them
  on a tray in a low oven (120°C/250°F) for 20 minutes. Leave to cool.

• Step 2

  Use a food processor to roughly chop batches of the rosehips. Transfer to a
  large saucepan. Add 1.25 litres (42 fl oz/5 cups) water and bring to the boil
  over a high heat. Reduce the heat and simmer for 15 minutes.

• Step 3

  Strain the rosehips through a double layer of muslin (cheesecloth) into a bowl,
  letting it sit for at least 30 minutes. Cut out a fresh piece of muslin. Fold it over
  to double the thickness and then pass the strained juice through once more.

• Step 4

  Measure the rosehip juice into a large clean saucepan and for every 500 ml
  (17 fl oz/2 cups) add 325 g (11 1/2 oz) sugar. Heat gently, stirring, until the sugar
  has dissolved, then increase the heat and bring to the boil. Boil for 3 minutes,
  skimming off any scum on the surface. At this point the syrup can be decanted
  into the prepared bottles and sealed. It will keep in the refrigerator for a few
  months. To make this dessert you will need to reduce the syrup for a few minutes
  in a saucepan set over a medium heat, until it has the consistency of maple syrup.

• Step 5

  Preheat the oven to 160°C (320°F). Mix the yoghurt and condensed milk in a
  bowl until smooth. Pour into a shallow ovenproof dish, about 20 cm (8 in) wide
  and 5 cm (2 in) deep, or four 200 ml (7 fl oz) ramekins. Bake the yoghurt for
  30 minutes for a larger dish or 20 minutes for individual dishes, or until set.
  While the yoghurt is baking, combine the .our, cardamom and sugar in a bowl.
  Use your fingertips to rub in the butter until the mixture has the consistency of
  loose chunky soil. Spread out on to a baking tray lined with baking paper. Bake
  for 10 –15§minutes until golden brown. Remove from the oven and leave to cool.

• Step 6

  When the yoghurt is cooked, cover with plastic wrap and refrigerate until cold
  (about 1 hour). To serve, pour off any liquid on top of the yoghurts, drizzle
  over some of the rosehip syrup and sprinkle with the crumble. Any left-over
  syrup can be used to flavour smoothies or to top ice cream or fresh yoghurt.

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