Sea Buckthorn Yogurt Dessert

For the sea buckthorn yogurt dessert, place the sea buckthorn branches (without leaves!) in the freezer. The next day, pluck the fruit from the branch and wash well.

Place the fruit in boiling water and simmer gently for about 15 minutes. Place a large pot in the sink and drain the sea buckthorn fruit through a sieve, collecting the cooking juices in the large pot. Bring the broth to a boil with honey and sugar.

In a small bowl, mix cornstarch with a little cold water until smooth and thicken the cooking broth with it. Let the sea buckthorn sauce cool down.

Put the gelatine in cold water for about 10 minutes. Meanwhile, mix the yogurt, orange zest and sugar together. Heat the gelatine in a saucepan and melt it. Initially, mix with only a few tablespoons of the yogurt, and then mix the gelatin-yogurt mixture into the whole yogurt mixture.Whip the whipped cream and stir the firm whipped cream into the yogurt mixture.Pour into a glass alternating a layer of sea buckthorn juice and yogurt mousse about 1 cm wide.Chill the sea buckthorn-yogurt dessert for at least 1-2 hours and serve cold.

Preparation Tip:

We thank GU-Verlag for providing this recipe from the delicious Forest and Meadow Cookbook by Diane Dittmer by Gabriele Gugetzer. You can learn more about the cookbook here.

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