Seabuckthorn Pannacotta with Crispy Meringue Shards

When my Mother in law was here during the weekend I also prepared the desssert to die for. For dessert we had a really nice Seabuckthorn pannacotta with some crunchy meringue shards and vanilla ice cream. My mother in law really enjoyed the dinner and I’m sure she will remember it for some time. I was really satisfied with the whole meal but especially with this beautiful vibrant dessert.

Seabuckthorn Pannacotta

1 1/2 dl cream

1 dl sugar

1 dl seabuckthorn berry juice

really small pinch of saffron (optional)

1/2 tsp vanilla extract

1 1/2 gelatine sheets

Put the sheets of gelatine in cold water. Mix the sugar, cream, seabuckthorn juice and saffron in a pan and cook until the sugar has dissolved.

Squeeze the excess water from the gelatine sheets and add to the hot mixture. Mix well to avoid any lumps. Strain the mixture into a bowl.

Cool down the mixture placing the bowl into a pan of ice water. Remember to mix once in a while. Pour the cooled down mixture into silicone forms or whatever you like to serve the pannacotta from. For example you can serve the pannacotta from glass jars if you like. I wanted the pannacotta to be small round shapes so I actually used a silicone form which is used for making cake pops :D

Put the silicone form or jars into the fridge and let it set a bit and then place into the freezer. I put them in the freezer because it’s easier to get the pannacotta out of the silicone forms when they are frozen not to ruin their beautiful shape. Before serving however, let them stay in room temperature for half an hour.

I added the saffron originally out of curiosity to see if I could get the colour of the pannacotta even more intense. However,  it added more flavour than colour. Make sure not to put too much saffron though because it will overpower all the other flavours.The seabuckthorn juice can be replaced with any other fruit or berry juice.

Seabuckthorn curd

70 g Seabuckthorn berry juice

70 g sugar

1 egg

1 sheet of gelatine

The result was maybe a bit too stiff so make sure you keep it in room temperature a while before plating. I think next time I will use less gelatine to make it a bit creamier.

White chocolate crumble (optional...I just happened to have some from before)

Chop the white chocolate and place on an oven tray covered with baking sheet. Roast in the oven until golden brown. Make sure to look into the oven because this burns so fast.

Crispy Meringue Shards

1 Egg white

40 g granulated sugar

40 g icing sugar

1 tsp lemon juice

Whisk the egg white, lemon juice and granulated sugar until stiff and glossy. Add the icing sugar with a spatula. When mixed well together spread onto a baking sheet. Place in the oven for approximately 30 mins or until hard and crispy.

This recipe makes quite a lot but you can pack it into an airtight container and use on other desserts or with just ice cream.

Frozen Seabuckthorn berries and flowers for deco.

Serve with vanilla ice-cream. I didn’t make my own because I don't have an ice cream machine so I used Häagen Dazs 'cause I just happen to think its one of the best ice-creams on the market :) 

Juicy Blood Orange with Feta and Mint

During the weekend my mother in law came for a visit to Helsinki so I decided to prepare her a dinner to remember. The weather outside is really dull and grey this time of year so I wanted to cheer everyone up and bring a bit of colour to the table. 

Let the sunshine in!

As a starter I had wanted to prepare a salad made of persimmon or sharon fruit which I tried recently but unfortunately the season is almost over and I couldn’t find any so instead I picked some lovely blood oranges that I saw at the market :) The oranges are so juicy and sweet at the moment and I love serving them with some feta cheese and mint. So beautiful and colourful.

Juicy Blood Orange with Feta and Mint

2 blood oranges

1 orange

Feta cheese (approximately 40g)

Mint, preferably small pretty leaves

Chili 1/3 depending on how spicy you want it

small salad leaves for deco

Olive oil

Salt

Slice the oranges and place them flat on a plate. Crumble the feta cheese on top. Sprinkle some sliced chili to give some spice and colour. Place the mint  and salad leaves on top. Drizzle with olive oil and some salt flakes.

This is really easy and looks so beautiful.

Try also my persimmon salad when in season ( found in a separate post). For this salad I also added some vinegar marinated red onions  to add some acidity since the persimmon or sharon fruit is quite mild in taste.

Also don't miss out on the Seabuckthorn dessert to die for!

Persimmon Salad

2 Persimmons
Feta cheese or goat cheese approximately 50g
A few slices pickled red onion
Mint leaves
1/4 red chili
Edible flowers for deco

Slice the Persimmon and lay it flat on a plate. Sprinkle all other ingredients on top. Drizzle with olive oil.

To make the red onion just place the sliced red onion in a bowl or jar with some red wine vinegar (other vinegar works too). Let it marinate until the red onion has turned pink. Add some water, sugar and salt until the onion doesn't only taste like vinegar but is nice and sweet at the same time. You can make the onion earlier and place in a jar to use for other salads and sandwiches as well.

FASTLAGSBULLE

    

Today is the day of the year that most people in the Nordic countries are eating these sinfully yummy cardamom buns filled with almond paste and whipped cream. It's time you forget all about your diets, because these calorie bombs are just too good to be true.

Today we celebrate Fastlagsdag or also called Fettisdag (Fat tuesday) which is originally a celebration before the fasting period before Easter. Although the Fastlagsbulle is supposed to be enjoyed today the cafés have been filling their counters with these for almost a month. I've already had a few since I couldn't keep my paws away :)and I really recommend you try these!

I love these so much :)

   

Mostly these buns are eaten with almond paste, which for me is the only correct way, but some people (especially the Finns, Danes and Norwegians) eat them with jam.

Every year we argue with friends about how they prefer theirs…I have a strong favourite and by now I think you know which one it is.

In Sweden these are called Semla and are even more popular than here. Bakers there have started to create all kinds of versions of these…Wraps, hotdogs, saffron buns just to mention a few.

I like to stick to the authentic version. So here is the one and only Fastlagsbulle

The Dough (makes almost 20 buns so I actually only made half)

5 dl milk (42°C)

50 g fresh yeast 

2 dl granulated sugar

2 tsp cardamom seeds (although after tasting mine I would add a bit more)

2 tsp salt

1 egg

150g melted butter (add in the end)

15dl all purpose flour

Crumble the yeast into a bowl and mix until dissolved in the warm milk. Add the rest of the ingredients. I recommend you mix all the dry ingredients together first in a separate bowl before adding to the the milk and yeast. Work the dough until everything is combined evenly. Last add the melted butter to the dough. It might take some time before you get all the butter into the dough evenly...but hey it's a free workout :)

Let the dough rest under a towel for about 15 mins. 

After the dough has rested, form the dough into balls. For the traditional size I would make them approximately 80g each. I however made smaller ones this time and made them about 40g each.

Place them onto a tray with baking sheet on it and let the buns rest again for an hour under a kitchen towel.

Heat the oven to 225°C

When the buns are ready to go to the oven brush them with some egg wash. For this you will just need 1 egg and a tbsp of water.

Sprinkle some almond flakes on top to make them pretty and to also give a bit of texture.

Ready to go in the oven!

Bake the buns for 6-10 mins depending on the size. You want them to be golden brown not burned. That is why I prefer to set the timer first on a shorter time than expected. The big buns might even take up to 13 mins depending on your oven.

The Paste

100 g almond flour (or blanched almonds) 

100 g granulated sugar

approx. 3 tbsp milk or water

a drop of vanilla extract

cardamom seeds if you want to add extra cardamom flavour like I did.

Just mix the ingredients together in a mixer to make a smooth paste to your desired consistency. If you like a bit of crunch you can roast some almonds and chop them into the mixture.  In most shops (atleast here in Finland) you can find ready made almond paste....but even then I like to make it softer with milk...so I feel it's better to use almonds or almond flour.

Whipped Cream

Whip the cream with a drop of vanilla extract and some powdered sugar. Remember the almond paste is quite sweet so keep it easy on the sugar.

Cut the lids of the buns and make a small hole or well in the bun for the almond paste. Put on as much almond paste as you like. For my small buns I put approx. 1 tbsp. Top it up with whipped cream and put the lid back on. Dust the buns with icing sugar. 
Dig in and get half of your face covered in cream and icing sugar :)

If you don't like almond paste you can always replace it with jam (ex. raspberry, strawberry), nutella or any other paste you can think of.

 Let it snow!