Sea buckhorn Skyr with white chocolate cream
Skyr cream with sea buckthorn filling:
INGREDIENTS:
Sea buckthorn filling:
- 15g frozen sea buckthorn
- 25ml sea buckthorn juice
- 3g ginger root
- 8g sugar
- 4g vanilla sugar
- 0,4g agar-agar
- Fresh thyme sprig
Skyr cream:
- 100g skyr yoghurt
- 100ml double cream
- 20g sugar
- 6g caster sugar
- 1g agar-agar
- 30ml water for agar-agar
- 2,5g gelatine
- Fresh thyme sprig
Sea buckthorn gel:
- 130ml sea buckthorn juice
- 50g sugar
- 2g kappa-carrageenan
- 2g iota carrageenan
Pickled sea buckthorn:
- 50g frozen sea buckthorn
- 50g sugar
- 50ml water
White chocolate cream:
- 63g white chocolate
- 40ml double cream
- 125g cream cheese
- Pinch of salt
Parsnip chips:
- 200g parsnip
- 10g brown sugar
- 500ml oil
- Pinch of salt
Almond praline:
- 80g almond
- 120g sugar
METHOD:
Fresh peppermint and thyme leaves, for serving
Finely chop thyme and ginger and combine with remaining ingredients into a pot. Bring to a boil and simmer for 30-60 seconds. Fill the mass into hemisphere silicone moulds and cool in the refrigerator until a jelly-like consistency.
Beat the double cream with sugar and chopped thyme until light foam forms, and gently fold in the skyr with a silicone spatula. Soak the gelatine into cold water. Heat the agar-agar with water, constantly stirring until it bubbles, then remove it from the heat and add gelatine sheets into it. Cool the mixture to 70°C while constantly stirring to prevent lumps. Combine both – skyr cream and gelling agent mixtures and gently mix with silicone spatula throughout until creamy.
Fill the prepared skyr cream into silicone moulds half full. Transfer the sea buckthorn fillings from the moulds straight into the moulds with skyr cream and cover with the remaining skyr cream completely so that the sea buckthorn filling disappears into it. Allow to cool in the freezer for 2-3 hours for easy removal out of moulds later.
Sea buckthorn gel:
Heat all ingredients into a pot. Cool down until jelly consistency, then blend to turn the jelly into a gel. Fill into a pastry bag and refrigerate until serving.
Pickled sea buckthorn:
To make sugar syrup, mix sugar and water in a pot, bring it to a boil, and cool it down. Pour over the frozen sea buckthorn and marinate in the fridge for at least 2 hours.
White chocolate cream:
Melt chocolate with double cream and salt in a water bath or microwave, stir until homogenous mass forms. Let cool. Fold into the cream cheese until smooth consistency. Fill into a pastry bag and refrigerate.
Parsnip chips:
Preheat the oil in a pot to 160°C. Finely slice the parsnips and deep-fry until golden brown. Dry on a paper towel to absorb the excess grease. Season lightly with sugar and salt.
Almond praline:
Roast the almonds lightly in a pan until golden brown, put aside. Heat the sugar in a pan to make the caramel and stir in almonds. Spread on a baking tray and allow to cool. Crush the praline into smaller pieces in a high-powerful blender or put praline in a pastry bag and crush them with a kitchen hammer. Store in an airtight container in a cool, dry place.
SERVING:
Serve skyr cream with sea buckthorn gel alongside pickled sea buckthorn. Spoon some white chocolate cream and sprinkle with parsnip chips and almond praline.
