With the inclusion of superfoods, blueberries and sea buckthorn, and exclusions of any dairy or wheat ingredients, this Paul Foster dessert proves that the course need not be coma-inducingly rich and unhealthy. When serving at his restaurant, he garnishes this sea buckthorn dessert with foraged herbs like sheep's sorrel, ground ivy and daisy leaf but feel free to improvise.
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Start by dehydrating the rice. Wash the rice in cold water and cook in the 400ml of water, until just cooked. Drain and rinse well in cold water, spread on a baking tray and de-hydrate until totally dry, about 4 hours in a dehydrator or oven set to 60°C
100g of basmati rice
500ml of sunflower oil
400ml of water
Meanwhile, boil the sea buckthorn juice with the sugar and agar, add the beaten egg and bring back to the boil while whisking. Once boiled, remove from the stove and whisk in the butter. Pour into a blender and blend until smooth. Spread onto a tray to set
270ml of sea buckthorn juice
270g of sugar
8g of agar agar
300g of egg
250g of salted butter
For the meringue, place the egg whites and 40g of sugar in an mixer and slowly start to whisk to soft peaks. In a pan over a high heat, bring 160g of caster sugar and 40ml of water to 115°C and then pour slowly into the soft peak egg whites. Whisk on full speed until the bottom of the bowl is cool. Place the mixture into a piping bag
100g of egg white
200g of caster sugar
40ml of water
For the blueberries, boil the sugar, water and thyme and in a pan and then pour over the blueberries. Leave to cool until ready to serve
200g of blueberries
40g of sugar
200ml of water
2 sprigs of fresh thyme
For the tonka bean gastrique, boil the water, vinegar, and sugar and grate in the Tonka bean. Allow to infuse over a low heat for 1 hour and then pass through a sieve before serving
100ml of white wine vinegar
100ml of water
100g of caster sugar
1 tonka bean
To finish the rice, heat the oil to 210°C and sprinkle in small amounts of rice at a time. Once they are golden, scoop them out with a slotted spoon and drain on kitchen paper
Once the sea buckthorn has set, place into a food mixer with the whisk attachment and whisk on full speed until light, smooth and fluffy. Pass through a fine strainer and spoon into a piping bag
To plate, pipe small amounts of the meringue onto each plate and burn with blowtorch (if you have one). Pipe the sea buckthorn around it, spoon over the blue berries, rice and nuts. Dress with the Tonka bean gastrique and garnish with meadow herbs, if available
10 2/3 handfuls of pistachio nuts
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