rosehip syrup

"Flaked beechnuts, dried plums and rosehip syrup."

A beautifully poised barolo, soft and graceful, aromatic, with wafts of red cherry, rosehip syrup, dried citrus peel and clove.

Top layer, spread thick with wild buttercup cream, dash on some chopped chestnuts, then a light coat of rosehip syrup to give it that lovely faint pinkish color, and presto!

Once it is firm enough, here is what you do: slice it longways three times, bottom layer spread with rosehip syrup and sugared violets, place next layer lightly on top-this one will be spread with blackberry cream sprinkled with crystallized maple leaves.