Let’s give the floor to the chef: “It's autumn outside the window, which means it's time for autumn fillings! Today we will cook sea buckthorn curd.
I've cooked the lemon one before. It turns out to be a very interesting topping for pancakes, cheesecakes, pancakes. You can add wherever you like. Lemon curd is a classic, but the sea buckthorn one is pretty unusual.”
To get a small jar of the sea buckthorn curd, you will need:
100 g sea buckthorn | 3.55 oz
1 egg | 1.00 item
1/2 lime or 1/3 lemon | 1.00 item
5-6 tsp sugar | 6.00 tsp
15-20 g butter | 0.70 oz
Grind the sea buckthorn (fresh or defrost) in a blender until puree, and then grind it through a sieve. You should get about 100 ml (3.40 fl oz) of finished puree.
Add the lemon juice and sugar to the sea buckthorn puree.
Whip the egg with a whisk (you don't have to whip it into a foam, just whisk it a little), and pour it into the sea buckthorn-lemon mixture. Place the mixture on a low heat, and stir constantly until thickened.
Next, remove it from the heat, and add the butter immediately. Mix everything, and pour it in a jar. Place the curd in the fridge until it cools completely.
The result turns out very autumnal.