Whipped sea buckthorn with burnt meringue, crispy rice, blueberries and tonka bean gastrique
Item 1 of 1
- medium
- 8
- 60 minutes
With the inclusion of superfoods, blueberries and sea buckthorn, and exclusions of any dairy or wheat ingredients, this Paul Foster dessert proves that the course need not be coma-inducingly rich and unhealthy. When serving at his restaurant, he garnishes this sea buckthorn dessert with foraged herbs like sheep's sorrel, ground ivy and daisy leaf but feel free to improvise.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Sea buckthorn
- 270ml of sea buckthorn juice
- 270g of sugar
- 8g of agar agar
- 300g of egg, beaten
- 250g of salted butter
Meringue
- 100g of egg white
- 200g of caster sugar
- 40ml of water
Blueberries
- 200g of blueberries
- 40g of sugar
- 200ml of water
- 2 sprigs of fresh thyme
Tonka bean gastrique
- 1 tonka bean
- 100ml of white wine vinegar
- 100ml of water
- 100g of caster sugar
Crispy rice
- 100g of basmati rice
- 400ml of water
- 500ml of sunflower oil
To plate
- 4 handfuls of pistachio nuts, chopped
SAVE RECIPE
Equipment
- Piping bag 1-2cm nozzle
- Sugar thermometer
- Blender
- Blowtorch
Method
1
Start by dehydrating the rice. Wash the rice in cold water and cook in the 400ml of water, until just cooked. Drain and rinse well in cold water, spread on a baking tray and de-hydrate until totally dry, about 4 hours in a dehydrator or oven set to 60°C
- 100g of basmati rice
- 500ml of sunflower oil
- 400ml of water
2
Meanwhile, boil the sea buckthorn juice with the sugar and agar, add the beaten egg and bring back to the boil while whisking. Once boiled, remove from the stove and whisk in the butter. Pour into a blender and blend until smooth. Spread onto a tray to set
- 270ml of sea buckthorn juice
- 270g of sugar
- 8g of agar agar
- 300g of egg
- 250g of salted butter
3
For the meringue, place the egg whites and 40g of sugar in an mixer and slowly start to whisk to soft peaks. In a pan over a high heat, bring 160g of caster sugar and 40ml of water to 115°C and then pour slowly into the soft peak egg whites. Whisk on full speed until the bottom of the bowl is cool. Place the mixture into a piping bag
- 100g of egg white
- 200g of caster sugar
- 40ml of water
4
For the blueberries, boil the sugar, water and thyme and in a pan and then pour over the blueberries. Leave to cool until ready to serve
- 200g of blueberries
- 40g of sugar
- 200ml of water
- 2 sprigs of fresh thyme
5
For the tonka bean gastrique, boil the water, vinegar, and sugar and grate in the Tonka bean. Allow to infuse over a low heat for 1 hour and then pass through a sieve before serving
- 100ml of white wine vinegar
- 100ml of water
- 100g of caster sugar
- 1 tonka bean
6
To finish the rice, heat the oil to 210°C and sprinkle in small amounts of rice at a time. Once they are golden, scoop them out with a slotted spoon and drain on kitchen paper
7
Once the sea buckthorn has set, place into a food mixer with the whisk attachment and whisk on full speed until light, smooth and fluffy. Pass through a fine strainer and spoon into a piping bag
8
To plate, pipe small amounts of the meringue onto each plate and burn with blowtorch (if you have one). Pipe the sea buckthorn around it, spoon over the blue berries, rice and nuts. Dress with the Tonka bean gastrique and garnish with meadow herbs, if available
- 4 handfuls of pistachio nut
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
![](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg"/>)
SITES
© Great British Chefs 2024