Sea buckthorn délice

Pastry recipe
Guilherme GUISE

Guilherme GUISE

Executive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new fl...
  1. Sea buckthorn filling

    Ingredients

    • 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

  2. Roasted white chocolate

    Ingredients

    • 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.

  3. Finish

    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.

    Freeze.
    Once frozen, spread the top with a bit more of the orange sea buckthorn filling.
    Decorate with golden nuggets.

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