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