Reindeer pastrami, fried kale & sea buckthorn fluid

Savoury recipe
Johannes BERLIN

Johannes BERLIN

Chef
His culinary history dates back to his childhood, when he was baking muffins and cupcakes and selling them to his neighbours from door to door. Since then cooking has been a powerfull element in his l...
  1. Reindeer pastrami, fried kale & sea buckthorn fluid

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 300g
    • crystal sugar - 50g
    • Salt - 1 pinch
    • Agar agar - 4g

    Combine all ingredients and bring to boil. Let simmer for 5 min. Cool down and let rest in refridgerator for couple of hours. Run in blender until smooth and silky. Let in calm down for an hour, until air bubbles are gone. Put in piping bag. Ready to serve.

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