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1 hour 10 minutes, plus freezing of parfait and setting of jelly
PT1H10M
Christoffer Hruskova's inventive dish is a forager's dream, comprised of both sea buckthorn and sweet cicely. Take care and do your research if foraging for this sweet cicely parfait recipe to avoid any potentially dangerous plants.
Whip the double cream into soft peaks and fold through the egg mix, then fold in the sweet cicely milk. Pour into a tray and freeze until set
500ml of double cream
3
For the buckthorn gel, bring the carrot juice and sugar to the boil with the agar agar, then remove from the heat and cool down until it sets into a jelly. Blend the jelly with the sea buckthorn juice
50ml of sea buckthorn juice
250ml of carrot juice
50g of caster sugar
3.5g of agar agar
4
For the carrots, bring the sugar and water to the boil, then place 8 of the cleaned carrots into the syrup and remove from the heat. Leave the carrots in the syrup until cold
Slice the rest of the carrots thinly and submerge in ice water until they crisp and curl up
6
Cut the parfaits into circles using warmed metal rings. Place each parfait in the middle of each plate and garnish with the broken gel, carrots and herbs
Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.
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Sweet cicely parfait with sea buckthorn and carrots
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