Ingredients for the sea buckthorn curd

  • 100 g sugar
  • 170 g butter
  • 85 g sea buckthorn pulp
  • 85 g calamansi pulp
  • 50 g egg yolk
  • 150 g whole egg
  • 2 gelatine leaves
  • Pinch of salt

To prepare the sea buckthorn curd

Heat all the ingredients in a Thermomix at 50 °C until the butter melts, then heat to 80 °C. Chill the mixture on ice, then stir. Transfer to a suitable mould. Freeze overnight and pour over the shortbread glaze while still frozen.

Ingredients for the shortbread glaze

  • 180 g flour
  • 110 g almond flour
  • 110 g cold butter
  • 90 g icing sugar
  • 2 g salt
  • 50 g grapeseed oil

To prepare the shortbread glaze

Combine all the ingredients except the grapeseed oil to form a dough. Crumble the dough onto baking paper and bake at 160 °C (convection) for 25 minutes. Allow to cool completely, then combine with the grapeseed oil to form a smooth mixture.

Ingredients for the sorbet base

  • 40 g glucose syrup
  • 400 g water
  • 74 g sugar
  • 2 g citric acid
  • 8 g vodka

To prepare the sorbet base

For the sorbet base, bring the glucose and water to the boil. Add the sugar to the boiling water, making sure that no lumps form. Bring to the boil once, then add the citric acid followed by the vodka.

Ingredients for the sea buckthorn sorbet

  • 250 g sorbet base
  • 250 g sea buckthorn syrup
  • 500 g sea buckthorn juice
  • 25 g vodka

To prepare the sea buckthorn sorbet

For the sorbet, combine all the ingredients, strain through a sieve and freeze in an ice-cream maker.