For the Seabuckthorn Curd
Ingredients
- 275ml seabuckthorn juice
- 200g icing sugar
- 125g butter, salted
- 8 egg yolks
- 4 whole eggs
Method
- Put all ingredients into a thermomix and on medium speed bring it to 83 degrees.
- Remove from the thermomix and pass thru a chinois.
- Store in a refrigerator.
For the Tagetes Oil
Ingredients
- 100g green stems of orange tagetes flowers
- 200g Neutral oil
Method
- In a thermomix, mix everything on high speed at 80 degrees for 8 min.
- 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
- Combine everything in a pot except the chopped up stems and gelatin.
- Bring to a boil and then add the bloomed gelatine and stems.
- Leave to infuse for 20 min and then strain off.
- 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
- Combine everything in a paco container.
- 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
- Combine all ingredients and spread out thin on a silicone mat on a baking tray.
- 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
- Combine all ingredients and place into a piping bag.
- On a silicone mat on a baking tray, pipe out the shape of a branch.
- Bake in the oven for 3-4 minutes at 180 degrees until golden.
Recipe Courtesy of Mikael Svensson of Michelin-starred Kontrast in Oslo.