Sea buckthorn délicePastry recipe
Sea buckthorn filling
- Frozen fruit purée 100% : Seabuckthorn - 1kg
- Sugar - 190g
- Pectin - 12g
Mix the sugar and pectin together.
Bring the puree to about 40°C and add the sugar and pectin mixture.
Bring to a boil.
Let it set in the fridge for a few hours, blend until you achieve a very smooth cream.
Reserve in a piping bag.
In this step
Roasted white chocolate
- Milk - 500g
- Glucose - 25g
- gelatin silver - 20g
- Roasted white chocolate - 850g
- Cream - 1kg
Bring the milk and glucose to a boil, melt the gelatin and pour over the chocolate : emulsify using a hand blender.
Finish by addig the cold cream.
Pipe onto white chocolate cups some of the sea buckthorn filling.
Pour some of the namelaka on top of leaving a small space on the edge of the cup.
Once frozen, spread the top with a bit more of the orange sea buckthorn filling.
Decorate with golden nuggets.