Sea Buckthorn Sorbet with Caramel and Crispy Goat Cheese

Baking and Desserts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea buckthorn sorbet served with caramel and crispy goat cheese.

Ingredients

Goat cheese - 21.2 oz
Chicken Egg - 3 pieces
Sea Buckthorn - 29 fl oz
Sea Buckthorn - 3.5 oz
Gelatin - 1.1 oz
Sugar - 7.1 oz
Wheat Flour - 2.8 oz
Breadcrumbs - 5.3 oz
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

To prepare the sorbet, blend sea buckthorn juice (625 ml), marmalade, and gelatin together. Pour the resulting mixture into an ice cream maker and wait for the sorbet to be ready. If you don't have an ice cream maker on hand, you can place the sorbet in the freezer for an hour, then stir it with a fork to break up the ice and incorporate air into the dessert. Repeat this stirring process every hour for another three to four times. Leave the sorbet undisturbed in the freezer overnight.

Step 2

In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a brown color and develops a characteristic caramel aroma. Gradually add the remaining sea buckthorn juice in small portions and cook for another ten minutes.

Step 3

Cut the goat cheese into ten slices, each weighing about 50–60 grams, and coat them in flour. Lightly beat the eggs and dip the cheese slices in them. Repeat the process with flour and eggs once more, and then coat the slices in breadcrumbs. Fry in a deep skillet with vegetable oil until golden brown. Serve with sorbet and caramel.