Sweet cicely parfait with sea buckthorn and carrots
Item 1 of 1
- medium
- 4
- 1 hour 10 minutes
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.
First published in 2015
Ingredients
Metric
Imperial
Sweet cicely parfait
- 200g of sweet cicely
- 6 egg yolks
- 90g of icing sugar
- 250ml of whole milk
- 500ml of double cream
Sea buckthorn broken gel
- 50ml of sea buckthorn juice
- 250ml of carrot juice
- 50g of caster sugar
- 3.5g of agar agar
Baby carrots
- 12 baby carrots, keep the leaves for garnish
- 100g of caster sugar
- 100ml of water
To garnish
- 50g of sweet cicely
SAVE RECIPE
Equipment
- Blender
- Metal rings
Method
1
Whisk the egg yolks and icing sugar until white and foamy. Blend the milk and sweet cicely until green and strain
- 6 egg yolks
- 90g of icing sugar
- 250ml of whole milk
- 250g of sweet cicely, 50g for the garnish
2
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
- 100ml of water
- 100g of caster sugar
- 12 baby carrots, keep the leaves for garnish
5
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
- 50g of sweet cicely
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