Sea Buckthorn Custard with Shortbread

Harry Lumsdon - Head Chef at The Royal Hotel Southend

Sea Buckthorn is a great citrus substitute with many culinary uses although scorned by the Great British Menu judges many a time the chefs continue using it due to its amazing unique qualities.

In this recipe I am giving everyone a chance to enjoy the sour berry in an easy home setting with minimal work.

Although used a lot in savoury dishes of which I really enjoy as a modern take with duck instead of the 70’s style orange I believe it holds a great place in with your end of dinner sweets and something I use in my pastry kitchen at work.

I have paired this with an 80% cocoa chocolate as I believe the bitterness and sweetness these two products lend to themselves are very complimentary.

Chefs Tips – This custard recipe could be used for a Crème Brulee or a sea buckthorn Tart. (I had a little left over and works great as a rich curd on Toast!)

Sea buckthorn Custard, Dark Chocolate & Clotted Cream Shortbread – Yield 6

Ingredients

CHOCOLATE CREAM

120ml Double Cream

60g 80% Chocolate

BUCKTHORN CUSTARD

6 Egg Yolks

125ml Double Cream

125ml Sea Buckthorn Juice

200g Caster Sugar

150g Unsalted Butter (room temperature)

Equipment

Scales

Measuring bowl

1 Medium Saucepan

1 small Saucepan

Whisk

Measuring Jug

Ramekin or  Small Bowls

Method

1. Chocolate Cream – Bring the double cream to a simmer and pour over your Chocolate, leave to settle for 30 seconds then whisk till combined.
2. Pour Chocolate cream evenly into ramekins. Roughly 30g Per portion
3. Place Ramekins in the fridge to set till chilled.
4. Place medium pan on hob half filled with water and bring to a simmer.
5. Whisk yolks and sugar till fully combined, bring the juice and cream to the boil in a separate pan and pour gently over your egg mix whisking continuously.
6. Place mixing bowl with all over your mix over the pan of water to use as a bain-marie.
7. Continue to whisk this mix constantly to stop the egg from scrambling and keep your heat low. Continue this for about 8-12 minutes until your mixture is at a thick ribbon stage.
8. When your happy your mixture is thick enough take off the heat and whisk in the butter till smooth and glossy.
9. Leave to cool slightly then pour mixture equally over the chocolate cream. Put all ramekins back in the fridge till fully chilled and set around 30 minutes.

Shortbread

100g Caster Sugar

100g Butter

100g Clotted Cream

200g Plain Flour

100g Cornflour

1. Cream butter, clotted cream and sugar together, add flours and mix with a spoon till a light crumb.
2. Turn onto table and work together with your hands to form a ball. Do not overwork it just enough to bring it together.
3. Rest in freezer for 10 minutes.
4. Remove and roll out to about ½ inch thick and return to freezer for 5 minutes.
5. Place on baking tray and mark out with a knife how large you want your biscuits and prick all over with a fork.
6. Bake for 15 minutes at 150c