A bitter sweet symphony

My first memory of sea buckthorn is a great one. I had it for the first time at the best restaurant I have visited, Oaxen, on the island with the same name in the southern archipelago of Stockholm. This is 10 years ago but the dinner on the sunny terrace is still the best one I’ve had. Magnus and Agneta Ek have moved to Stockholm with their restaurant and I have opened a pop up restaurant in Berlin. This dish was the dessert in the first menu we served at NordenBerlin.

BerlinNord (8 von 107)

                                                                                                  Photo: Behance.net/Bastarte

Sea buckthorn sorbet & jelly & mousse, chocolate cake and creme

Sorbet

  • 0.5 L water
  • 0.25 L sugar
  • 0.35 L sea buckthorn juice

Make a sirup out of water and sugar. Let is cool and add buckthorn juice. Refridge and finalise in the ice machine.

Jelly

Half the recipe of the sorbet. Before you cool the sirup add 4 g agar agar and stir. Mix the jelly to a smooth consistency and put in a drop bottle.

Mousse

  • 0.2 L cream
  • 0.1 L milk
  • 2 tsp sugar
  • 0.05 L sea buckthorn juice
  • 1.5 gelatine leaf

Heat the milk, cream and sugar. When it boils, remove and add buckthorn and gelatin. Put in the freezer.

Chocolate cake

  • 2 eggs
  • 100 g chocolate
  • 0.3 L sugar
  • 0.1 L wheat flour
  • 100 g butter

Melt the butter and chocolate. Whisk all ingredients and put in a buttered spring form. Bake for 25 minutes on 200 degrees celsius.

Chocolate creme

  • 50 g chocolate
  • 0.2 L cream
  • 1 teaspoon butter

Get the cream to boil and remove from the heat. Add the chocolate and stir. When the cream is smooth, add the butter.

15 minutes before you serve the dish, remove the mousse from the freezer and plate. They need some time to thaw.

Music: Listened to Hakan Hellström

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