biscuits and vanilla ice cream
Sea buckthorn biscuit
50 g of honey
100 ml of sea buckthorn juice
200 g of almond paste
2 tbls of sugar
2 tbls of flour
some loose sea buckthorn berries
Sea buckthorn vanilla ice cream
250 ml of milk
250 ml of cream
4 egg yolks
150 g of sugar
1 vanilla pod, cut open and with the caviar removed
3 tbls of sea buckthorn syrup
100 g of loose sea buckthorn berries
How to make the biscuits
Pre-heat the oven to 180˚C.
Beat the egg and knead through the almond paste with the honey and the sea buckthorn juice.
Roll the paste into a log and put it in the refrigerator to stiffen.
Cut it into slices and put fresh sea buckthorn berries on top. If so desired, you can roll the cookies through some sugar or flour.
Bake in the oven for 10-15 minutes until golden brown.
How to make the ice cream
Mix the milk, the cream and the vanilla caviar and bring to a boil. Leave on a low heat for 15 minutes to absorb the flavour of the vanilla.
Mix the egg yolks, sea buckthorn syrup and the sugar and add the milk-cream mixture to this. Stir this on a low heat until it starts to bind. Do not let it come to a boil.
Remove from the stove and continue stirring. Now put it in the ice cream maker until it becomes a smooth ice cream.
Next add the sea buckthorn berries.
When the ice cream is ready, scoop it into a container and store it in the freezer.
Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden