Sea buckthorn curd, meringue, yoghurt sorbet and wholemeal shortbread

by Nathan Outlaw
Return to Recipe
Print

Ingredients

Dairy

Store Cupboard

  • 900g of caster sugar, for dusting
  • 200g of plain flour, for dusting
  • 130g of plain wholemeal flour
  • 1 tbsp of cornflour
  • salt
  • 2 gelatine leaves
  • 140g of egg white
  • 1 vanilla pod
  • sugar to taste

Speciality Ingredients

  • 348g of liquid glucose

Delicatessen

  • 300ml of sea buckthorn juice

Fruit & Vegetables