Sea Buckthorn Posset, Yoghurt, Carrot, Walnut

Name: Sea Buckthorn Posset, Yoghurt, Carrot, Walnut
Yield: Serves 6
Cuisine: British
Ingredients: lemon balm; frozen sea buckthorn berries; 1 recipe Sea Buckthorn Posset; 6 pieces Isomalt Tuille; 1 recipe Yoghurt Sorbet; 100 g Carrot Purée; 1 recipe Candied Walnuts

Preparation info

Serves
6

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

My former sous chef Matt Smith and I dreamt this one up at the original Aizle. Sea Buckthorn grows around the coast of Scotland — we pick ours from Gullane, just down the Firth of Forth from Edinburgh. It is harvested late autumn and is very acidic, so perfect for making posset.

Ingredients

1 recipe Sea Buckthorn Posset
6 pieces Isomalt Tuille
1

Method

Place a posset on each plate direct from the freezer and leave for 30 minutes to come to room temperature.

Balance a piece of isomalt tuille on top, then add some of the crumbled candied walnuts, a few dots of carrot purée and a spoonful of yoghurt sorbet. We finish it with lemon balm and a few frozen berries of sea buckthorn.