Sea Buckthorn Sunday

Name: Sea Buckthorn Sunday
Ingredients: 1 g Salt; 100 g sea buckthorn coulis (Boiron); 75 g Cream; 25 g Sugar; 1 l Yogurt; 1 Vanilla pod; 100 g Glucose; 25 g White chocolate; 1 l Cream; 375 g Sugar; 120 g Glucose; 2 units.items Egg whites; 50 g Powdered sugar; 12 units.items Cardamom; 240 g Cream; 60 g Sugar; 1 l Milk; 500 g yolk; 60 g Sugar; 200 g Orange peel; 20 g Star anise; 60 g Powdered sugar; 100 g Flour; 1 g Salt; 1 Lemon juice; 100 g Butter; 100 g Sugar; ice cream machine; 1 Gelatin sheet; 300 g Sugar

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Davey Bosma.

The dish consists of, among other things: sea buckthorn with hangop, orange-star anise ice cream, caramel sauce, and bergamot meringue.

Ingredients

1gSalt

100gsea buckthorn coulis (Boiron)

75gCream

25gSugar

100gGlucose

25gWhite chocolate

1Gelatin sheet

1lYogurt

1Vanilla pod

50gPowdered sugar

1lCream

375gSugar

1lMilk

500gyolk

200gOrange peel

20gStar anise

120gGlucose

12units.itemsCardamom

240gCream

60gSugar

300gSugar

2units.itemsEgg whites

60gSugar

60gPowdered sugar

1gSalt

1Lemon juice

100gFlour

100gButter

100gSugar

ice cream machine

Preparation

Soak gelatin in cold water
Boil the glucose, sugar, coulis, cream, and salt until everything is dissolved.
Add gelatin and white chocolate and mix well.
Put in a siphon with 2 cartridges and let cool thoroughly.

Let the yogurt hang overnight in a cheesecloth.
Mix the remaining yogurt with powdered sugar and add the seeds from the vanilla pod, then mix well.

Boil the cream, milk, sugar, orange peel, and star anise, then remove from the heat and let infuse for about 1 hour.
Strain the mixture and add the egg yolk.
Cook the mixture to the right thickness.
Churn the mixture into ice cream in an ice cream machine.