Tag: dessert

Sea Buckthorn Caramel Sauce

Sea buckthorn caramel sauce

Sea buckthorn caramel sauce

This can be made with any wild juice. I have tried this with guelder rose berries, wild blackberries and barberries. This is lovely dribbled over ice cream, seaweed pannacotta or a wild berry and carragheen cheesecake.

300 ml sea buckthorn juice
300 grams white sugar
30 grams butter
100 ml double cream

Measure out all the ingredients. Put the juice and the sugar into a saucepan and, over a low heat, stir to dissolve using a clean wooden spoon that has not been used for making soups and stews. (Old spoons can release old flavours into your sweets!)

Once the sugar is dissolved, stop stirring and turn up the heat a little. As the toffee solution heats it will start to darken in colour. Stir only occasionally. Let the temperature reach 110°C (230°F) when measured on a sugar thermometer. This is the thread stage. When you drop the syrup into a glass of ice cold water it will hang in soft threads and not dissolve.

Remove from the heat and add the butter, stirring to dissolve. As the temperature drops, stir in the cream. Return to the heat.

Now reheat again to 110°C (230°F). At this stage pour immediately into a warmed ceramic jug and serve with dessert. If it is cold and served later you may wish to stand the jug in a bowl of warm water to increase viscosity again.

Gooseberries and Gorse Flower Syrup

gooseberries-greenThis is a lovely dessert. The almost tropical, honey-sweetness of the gorse flowers contrasts well with the gooseberries. Although most gooseberries are green there are some red variants. I find them growing wild in Clackmannanshire and although they aren’t large, they have brilliant flavour. Here in Scotland the red ones are called grozets.

Using sweet cicely in any recipe with rhubarb or gooseberries means that you can halve the amount of sugar normally used. As the gooseberries will be served with gorse flower syrup I have used no sugar with the goosegogs at all!

As a general rule of thumb, two tablespoons (5g) of finely chopped sweet cicely leaves (and very young stems) will replace 100g (4 oz) sugar in a recipe. But experiment yourself – I have never had much of a sweet tooth in the first place.

500g (just over 1lb) Gooseberries, washed, topped and tailed.
5g (2 tbsps) Sweet Cicely leaves (about 2 tops with young stems), very finely chopped.
30 ml (2 tbsps) water Gorse Flower Syrup

Put the gooseberries in a saucepan, add the sweet cicely and the water. Gently heat until the mixture starts to bubble. Stew until the gooseberries are slightly tender. Serve with Gorse Flower Syrup.


You can also stew rhubarb with sweet cicely in the same way. With rhubarb it is nice to use chopped sweet cicely stems as the texture complements the rhubarb stalks. Serve with green custard.