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


    • 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


    • 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.

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

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