With a flavour that seemingly crosses citrus and passion fruit, sea buckthorn (an orange berry) is seemingly the current ingredient du jour. Here, Cornish chef, Nathan Outlaw, uses the locally found ingredient to make a vibrant meringue recipe. Sea buckthorn juice can be found in health shops, as it’s currently being touted as a high-antioxidant superfood
Method
1.
To make the wholemeal shortbread, beat the butter and sugar together in a food processor until pale and fluffy. Add the flours and a pinch of salt and blend on a slow setting until the mixture forms a dough. Wrap the dough in cling film and set aside for an hour
2.
To make the yoghurt sorbet, combine the milk, glucose, caster sugar and sorbet stabiliser (if using) in a saucepan and heat to boiling point, whisking thoroughly. Remove from the heat and set aside to cool
3.
Roll the dough out on a floured surface and cut into 7.5cm diameter biscuits. Place on a baking tray and chill for 30 minutes
4.
Preheat the oven to 160°C/Gas mark 3 and bake the shortbread for 15-20 minutes. Remove from the oven, sprinkle with caster sugar and set aside to cool on a wire rack
5.
Once the sorbet base has cooled, whisk in the yogurt and churn the mixture in an ice cream machine, according to the manufacturer’s instructions. Transfer the sorbet to a container and store in the freezer
6.
To make the sea buckthorn curd, soak the gelatine leaves in a bowl of cold water for 10 minutes. Dice the butter ready to add later
Combine the sea buckthorn juice, lemon juice and 50ml of water in a saucepan and heat until boiling. Meanwhile, whisk the eggs and sugar together in a heatproof bowl set over a pan of gently steaming water (do not let the base of the bowl touch the water)
7.
To make the meringue, grease four 7.5cm stainless steel rings with butter and wrap cling film around the base
Heat the sugar, glucose powder and 80g of water in a small saucepan to 115°C (use a digital thermometer to check this). Meanwhile whisk the egg whites with an electric whisk until soft peaks form when the whisk is lifted from the bowl
8.
Carefully pour the hot syrup over the egg whites and continue whisking on a low speed until the mixture cools
9.
Transfer the cooled meringue to a piping bag and pipe one layer into the rings, leaving a gap in the middle. Using another piping bag, pipe the curd into the centre, then pipe some more meringue on top. Level the surface with a palate knife and chill
10.
To make the syrup, heat all the ingredients together in a saucepan until boiling, then reduce the heat and simmer, stirring often, for 2-3 minutes, or until the mixture is thick and syrupy
11.
To make the vanilla yoghurt sauce, whisk the yogurt and the seeds of the vanilla pod together in a bowl. Add a little milk to loosen the sauce, then add sugar to taste
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