Sea buckthorn curd, meringue, yoghurt sorbet and wholemeal shortbread
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Ingredients
Dairy
- 370g of unsalted butter
- 201ml of milk
- 300g of natural yoghurt, strained
- 6 free-range eggs
- butter for greasing
- 100g of plain yoghurt, strained
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