Sea Buckthorn and White Chocolate Foam
6 portions
Bonne fruit and berry purées are made from 100% berry and fruit with no added sugar. They are perfect for adding flavor to various dishes and desserts, as well as pastries. The delightful sea buckthorn and apple purée is perfect for autumn and winter treats. Prepare this delicious dessert in advance, place into the refrigerator to rest, and serve cold. Sprinkle some gingerbread cookie crumbs on top before serving.
The 5-dl tetra pack is handy, as it allows you to use the specific amount you need.
2 ½ dl stiffening vanilla custard
250 g mascarpone
3 dl Bonne Premium Sea Buckthorn-Apple Purée
100 g white chocolate
1 tsp. vanilla sugar
½ dl sugar or to taste
6 gingerbread biscuits
- Whip up the vanilla custard and whisk in the mascarpone and Sea Buckthorn-Apple Purée.
- Chop up the white chocolate onto a plate and melt in a microwave oven thirty seconds at a time, mixing in between, until the chocolate has melted.
- Mix the chocolate with the foam and add vanilla sugar and sugar. Check the flavor.
- Portion out the dessert into small dessert bowls and crumble gingerbread cookies on top just before serving.
- If you want, you can pour some sauce on top.
Tip! You can prepare this dessert in the morning and portion it out into jars with lids, for example, and place in the refrigerator to wait until serving. This also allows you to easily bring the dessert with you.
Recipe: Hellapoliisi