Sea-buckthorn Pudding is a traditional Finnish recipe for a classic dish sea-buckthorn mousse with a sea-buckthorn syrup topping. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Sea-buckthorn Pudding.
Combine the sea-buckthorn berries and water in a pan. Bring to a simmer, cover and cook for about 20 minutes or until the fruit are soft and pulpy. Pour into a strainer and collect the juice into a fresh pan (do not press down, simply allow to drain naturally).
Add the sugar to the sea-buckthorn juice and return to the hob. Heat gently and allow to reduce until there is only 100ml left. Take off the heat and set aside.
Place the gelatine sheets in a bowl of cold water and allow to soak for about 10 minutes then squeeze to remove the excess water. Heat the milk in a pan until hot (but do not boil). Add the egg to a bowl and whisk then place 2 sheets of gelatine on top. Whilst whisking constantly, pour the hot milk over the top then stir-in the sea-buckthorn juice. Gently fold in the cream then pour into the base of a loose-bottomed cake tin. Put aside until set.
When the base has set combine the sea-buckthorn syrup with the remaining gelatine in a pan. Heat until the gelatine has dissolved then allow to cool before pouring over the top of the pudding base. Place aside to set then chill in the refrigerator for at least 2 hours before removing the pudding from the tin and serving.
You can garnish with stewed sea buckthorn fruit if desired.
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