Photo: Jakob Fridholm/imagebank.sweden.se
Sea buckthorn curd with raspberries
: Restaurangakademin Stockholm
: Dessert, Pastry
: 10
Ingredients
- 1dl (½ cup) Sea buckthorn purée
- 3 eggs
- 120g (4¼ oz) sugar
- 150g (5¼ oz) butter
Instructions
- Bring the purée, sugar and egg to the boil during constant whisking.
- Pour in a blender and blend with the butter and chill.
- Serve in a mini tartelette pastry and top with fresh raspberries.
