Sea buckthorn curd, meringue, yoghurt sorbet and wholemeal shortbread

by Nathan Outlaw
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Ingredients

Dairy

  • 250g of unsalted butter
  • 200ml of milk
  • 300g of natural yoghurt, strained
  • 6 free-range eggs
  • 120g of unsalted butter
  • butter for greasing
  • 100g of plain yoghurt, strained
  • 1 dash of milk

Store Cupboard

  • 80g of caster sugar, for dusting
  • 200g of plain flour, for dusting
  • 130g of plain wholemeal flour
  • 1 tbsp of cornflour
  • salt
  • 100g of caster sugar
  • 300g of caster sugar
  • 2 gelatine leaves
  • 340g of caster sugar
  • 140g of egg white
  • 80g of caster sugar
  • 1 vanilla pod
  • sugar to taste

Speciality Ingredients

  • 120g of liquid glucose
  • 28g of liquid glucose
  • 200g of liquid glucose

Delicatessen

  • 200ml of sea buckthorn juice
  • 100ml of sea buckthorn juice

Fruit & Vegetables

  • 50ml of lemon juice