Mikael Svensson’s Seabuckthorn Curd with an Orange Tagetes Ice Cream

For the Seabuckthorn Curd 

Ingredients

• 275ml seabuckthorn juice
  
• 200g icing sugar
  
• 125g butter, salted
  
• 8 egg yolks
  
• 4 whole eggs

 Method

1. Put all ingredients into a thermomix and on medium speed bring it to 83 degrees.
2. Remove from the thermomix and pass thru a chinois.
3. Store in a refrigerator.

For the Tagetes Oil

Ingredients

• 100g green stems of orange tagetes flowers
• 200g Neutral oil

 Method

1. In a thermomix, mix everything on high speed at 80 degrees for 8 min.
2. Pass through a cheesecloth and store at room temperature.

For the Sugar Syrup

Ingredients

• 190g water
• 240g glucose
• 100g brown organic sugar
• 175g isomalt
• 0,5g citric acid
• 3 sheets of gelatin
• 15 g chopped up stems of tagetes

Method

1. Combine everything in a pot except the chopped up stems and gelatin.
2. Bring to a boil and then add the bloomed gelatine and stems.
3. Leave to infuse for 20 min and then strain off.
4. Leave to cool completely

For the Tagetes Ice Cream

Ingredients

• 200g natural yogurt
• 100g sugar syrup, strained and cooled (from above)
• 5g fresh tagetes

Method

1. Combine everything in a paco container.
2. Freeze for 24h and then pacotize.

For the Almond Crumble

Ingredients

• 100g brown butter
• 100g almond flour
• 100g brown organic sugar
• 50g wheat flour.

 Method

1. Combine all ingredients and spread out thin on a silicone mat on a baking tray.
2. Bake in the oven at 150 degrees celsius for 10 min.

For the Branch

Ingredients 

• 100g butter
• 100g egg whites
• 100g flour
• 100g icing sugar
• 5g dried and powdered seabuckthorn

Method

1. Combine all ingredients and place into a piping bag.
2. On a silicone mat on a baking tray, pipe out the shape of a branch.
3. Bake in the oven for 3-4 minutes at 180 degrees until golden.

Recipe Courtesy of Mikael Svensson of Michelin-starred Kontrast in Oslo.

Mikael Svensson Chef Feature.