Sea buckthorn sorbet with caramel and crispy goat cheese
10 servings
40 minutes
Sea buckthorn sorbet with caramel and crispy goat cheese is a true gastronomic adventure that combines contrasting textures and flavors. This exquisite dessert is rooted in European culinary traditions, where the balance of sour, sweet, and creamy is valued. The bright, refreshing taste of sea buckthorn sorbet with a slight tartness pairs excellently with the thick caramel that adds depth and richness. The crispy goat cheese with its soft salty note completes the composition, creating a unique tasting experience. The dish is perfect as a final touch to a festive dinner or as a refined treat on a summer day, surprising and delighting guests with its unusual combination of ingredients.
1
To prepare the sorbet, blend sea buckthorn juice (625 ml), marmalade, and gelatin together, pour the mixture into an ice cream maker and wait for the sorbet to be ready. If you don't have an ice cream maker, you can place the sorbet in the freezer for an hour, then stir it with a fork to break up the ice and aerate the dessert. Repeat this stirring process every hour three to four more times. Leave the sorbet in the freezer overnight.
- Sea buckthorn juice: 875 ml
- Sea buckthorn marmalade: 100 g
- Gelatin: 30 g
2
In a saucepan over medium heat, melt the sugar, stirring constantly until it turns brown and has a characteristic caramel smell. Gradually add the remaining sea buckthorn juice and cook for about ten more minutes.
- Sugar: 200 g
- Sea buckthorn juice: 875 ml
3
Cut goat cheese into ten slices of about 50-60 grams each, coat in flour. Lightly beat the eggs and dip the cheese in them. Repeat the process with flour and egg once more, then coat the slices in breadcrumbs. Fry in a deep pan with vegetable oil until golden brown. Serve with sorbet and caramel.
- Goat cheese: 600 g
- Wheat flour: 80 g
- Chicken egg: 3 pieces
- Breadcrumbs: 150 g
- Vegetable oil: 50 ml
