Sea Buckthorn Curd

Preparation info
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By Sat Bains

Published 2012

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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.