Sea Buckthorn Curd

For the Sea Buckthorn Curd

• 270 ml buckthorn juice, made from 1kg buckthorn berries – also used for the syrup
• 135 g

Bring the buckthorn juice to the boil with the sugar and the agar-agar. Gently whisk the eggs and add to the buckthorn juice while whisking. Bring this mix up to 86°C.

Remove from the heat and whisk in the butter until fully emulsified. Strain the curd into a square plastic mould and place in the fridge to set.