Mikael Svensson’s Seabuckthorn Curd with an Orange Tagetes Ice Cream
Beautiful and bursting with flavor, this dish by Mikael Svensson of Kontrast in Norway, will be as pleasing to the palate as it is to the eyes.
Keywords
- hotels & travel
Ingredients
- 275ml seabuckthorn juice
- 200g icing sugar
- 125g butter, salted
- 8 egg yolks
- 4 whole eggs
- 100g green stems of orange tagetes flowers
- 200g Neutral oil
- 190g water
- 240g glucose
- 100g brown organic sugar
- 175g isomalt
- 0,5g citric acid
- 3 sheets of gelatin
- 15 g chopped up stems of tagetes
- 200g natural yogurt
- 100g sugar syrup, strained and cooled (from above)
- 5g fresh tagetes
- 100g brown butter
- 100g almond flour
- 50g wheat flour
- 100g butter
- 100g egg whites
- 100g flour
- 100g icing sugar
- 5g dried and powdered seabuckthorn
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