Cream of honey and sea buckthorn

Along the Wadden Sea coast (and in other coastal areas) the sea buckthorn bush grows wild.

The berries are quite tricky to pick because of the thorns, but it is well worth the effort. The small yellow-orange berries are packed with vitamins and healthy fatty acids. In one tiny berry there is more vitamin C than in an entire orange!

Sea buckthorn berries are very tart, and their sharpness is most welcome in the Nordic kitchen, where citrus fruit does not naturally belong. You can freeze your sea buckthorn berries to soften their flavour.

Cream of honey and sea buckthorn

This is a recipe for a sweet and tangy cream of honey and sea buckthorn. It's incredibly good with sweet dishes, especially when kept cool overnight and whisked the next day into a light, fluffy cream. Utterly addictive!

Procedure

Combine the ingredients in a saucepan and let the mixture simmer gently for 15–20 minutes.

Place the cream in the fridge overnight, then whisk it into a soft, airy consistency.

Serve with pancakes, cakes or ice cream.

Ingredients

4 persons
  • 100 ml cream
  • 100 ml honey
  • 100 g sea buckthorn berries

Cook's notes

Frozen sea buckthorn berries are available in most supermarkets, just as you can now buy sea buckthorn vinegar, powder, dried berries, juice and more.