Rich sea buckthorn curd

It seems to me that sea buckthorn is very suitable for dark cold winter days with its bright color and taste! Try to use it as a cake filling, or just try some with breakfast waffles!

Recipe by:

saharisha

Ingredients

Sea buckthorn curd

egg yolks

100g

3.50oz

0.40cup

6.70tbsp

sea buckthorn

300g

10.50oz

1.20cup

20tbsp

vanilla pod

1pc

cornstarch

2Tbs

sugar

70g

2.45oz

0.28cup

4.69tbsp

salt

pinch

butter

150g

5.25oz

0.60cup

10tbsp

Method

Mash the sea buckthorn using a blender, and rub the puree through a sieve.
In a saucepan, mix the cornstarch with sugar and salt.
Add the yolks and vanilla, and mix well.
Add the sea buckthorn puree, and mix until combined.
Put the mixture on a medium heat, and cook until thickened, stirring with a whisk. You can cook it in a water bath just as well.
Remove the saucepan from the heat, and cool the curd to 113F.
Add the butter (cut into pieces), and whip well with a blender.
Refrigerate the curd overnight.

Recipe source

Method

Almond cheesecake

Grind the almonds into crumbs.
Combine the cheese at room temperature with the powdered sugar using a silicone spatula.
Then add the eggs, one at a time.
Stir until smooth, and add the cream and almonds. Combine.
Put the cheese mass into a prepared mold.
Bake the cheesecake in a water bath at 248F, top/bottom mode, for about 70 minutes. The edges of the cheesecake should grab, and the center should shake.
Let the cheesecake cool for 2 hours in a slightly open oven, and then put it in the fridge for 6-8 hours to stabilize.