Lightly simmer 1 tablespoon of water, sugar, except for 1 tablespoon, and butter in a saucepan until the sugar is dissolved. Mix flour and almonds and fold into the butter-sugar mixture. Pour into a bowl and chill for about 1 hour until the mixture is firm. Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze 1 half. Wash and clean the strawberries and cut them into small pieces except for 2.
Add 1 tablespoon sugar, lemon juice and zest to the strawberries. Puree with a chopping stick. Cut the remaining strawberries in half and slice diagonally. Roast the almonds in a pan without fat until golden brown, take them out. Form 8 balls from the mixture. Line a baking tray with baking paper. Place 2 balls diagonally opposite each other on the baking tray one after the other, leaving about 6 cm space to the edge. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until golden brown. In the meantime form two rolls (1.5 - 2 cm Ø) from aluminium foil. Remove the prongs and let them cool for 1-2 minutes until they are malleable without tearing. Wrap hips around the rolls and let them cool completely.
Place 2 balls diagonally opposite each other on the baking tray one after the other, leaving about 6 cm space to the edge. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until golden brown. In the meantime form two rolls (1.5 - 2 cm Ø) from aluminium foil. Remove the prongs and let them cool for 1-2 minutes until they are malleable without tearing. Wrap hips around the rolls and let them cool completely. Remove aluminium foil carefully. Whip the cream until stiff. Add strawberry sauce, up to approx. 4 tablespoons, and fill into a piping bag with star-shaped spout. Fill the rolls with strawberry cream. Arrange the rest of the sauce, except 1 tablespoon, on plates. Arrange 2 hips each, drizzle strawberry cream with sauce and decorate with strawberry slices, almonds and mint.
Remove aluminium foil carefully. Whip the cream until stiff. Add strawberry sauce, up to approx. 4 tablespoons, and fill into a piping bag with star-shaped spout. Fill the rolls with strawberry cream. Arrange the rest of the sauce, except 1 tablespoon, on plates. Arrange 2 hips each, drizzle strawberry cream with sauce and decorate with strawberry slices, almonds and mint.
1 hour waiting time