Sea buckthorn curd
egg yolks
0.50 cup
100 g
3.50 oz
3.30 fl oz
sea buckthorn
1.25 cup
300 g
10.50 oz
9.90 fl oz
vanilla pod
1 pc
2 Tbs
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz


  1. Mash the sea buckthorn using a blender, and rub the puree through a sieve.
  2. In a saucepan, mix the cornstarch with sugar and salt.
  3. Add the yolks and vanilla, and mix well.
  4. Add the sea buckthorn puree, and mix until combined.
  5. 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.
  6. Remove the saucepan from the heat, and cool the curd to 113F.
  7. Add the butter (cut into pieces), and whip well with a blender.
  8. Refrigerate the curd overnight.