Sea Buckthorn Sauce – makes approximately 180ml
• 125g Sea Buckthorn berries
• 1tsp maple syrup or sugar syrup
• 120g sugar
Put the berries in to a small pan with a teaspoonful of maple syrup or sugar syrup, cook gently for half an hour until the berries are very soft and pulpy. Press the fruit through a sieve into a clean pan, pushing as much of the pulp through as possible, add sugar and heat, stirring. Simmer for 5 minutes then cool, cover and store in the fridge.
Once your sauce is made you could use it in one of the recipes below.
Sea Buckthorn Posset – serves 4
• 300ml double cream
• 150g caster sugar
• 38ml smooth Sea Buckthorn sauce ( as recipe above)
For the posset put the cream in a large saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the Sea Buckthorn puree. Divide between individual glasses or pour into a serving bowl, cool to room temperature, then carefully cover and chill for at least 3hrs or up to 24 hrs.
Vanilla panna cotta with Sea buckthorn– serves 4
• 85g caster sugar
• 8g dried carrageen
• 400ml milk
• 600ml double cream
• 1tsp Vanilla extract
Soak the dried carrageen for 20 minutes in plenty of cold water, changing the water half way through. Heat the milk, cream, vanilla and sugar in a pan, stirring to dissolve the sugar. When the carrageen is soaked rinse it, shake off the excess water and add to the pan. Bring to a simmer and continue simmering for 20 minutes stirring occasionally. When the cream mixture starts to thicken (the consistency of thick double cream) pour through a sieve into a serving bowl or individual glasses. Cover with a tea towel and refrigerate when cool. Serve with Sea Buckthorn Sauce.
Sea Buckthorn Hippophae rhamnoides
Can be found growing on sand dunes and sea cliffs, it is sometimes planted to stabilise sandy ground as it has a prolific root system.
A native deciduous shrub that grows to 3m, it can form dense thickets. Sea Buckthorn leaves are narrow and pointed – approximately 5cm long. The underneath of the leaf is covered with silvery hairs making it look quite pale, the upper side has fewer but still the effect is a silvery grey/green. Young stems are a bit like a willow but older wood has sharp thorns. Flowers open in spring but are not really noticeable. The berries are green through the summer ripening to a bright orange in August/September. The round berries are approximately 6mm across and occur clustered along the branches.