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Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- Course: Drinks
- Servings: People
- Calories: 0
- Grill the cardamom and Timut pepper in the pan. Add the milk and the rest of the spices (except verbena). Leave to simmer at 80°C (prevent from boiling) for a few minutes.
- Take away from the heat and leave to infuse under cover for another 10 minutes. Add the Verbena in the last few minutes to preserve its delicate aromas. Then leave to cool.
- Sieve the milk and pour over the callebaut chocolate. Heat together while stirring until 75°C. Finish to the taste with the Gula Java.
ESPUMA OF SEA BUCKTHORN
100g Ginger Syrup
450g Sea buckthorn berries
Mix the ingredients and heat until 80°C until the Sea Buckthorn berries have completely opened up.
Sieve very finely and leave to cool. Pour in an espuma jug. Keep in the fridge.
SEA BUCKTHORN SORBET
500g Sea buckthorn berries
Mix the ingredients and bring to the boil. Leave to simmer for 10 minutes on a gentle heat.
Strain and let the mixture cool down.
Pour mixture into an ice cream maker and turn into sorbet
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.