1 Soften the gelatine in cold water. Bring the milk, cream
and one of the sachets of vanilla sugar to boiling point.
Allow to simmer for 2-3 minutes. Remove from the hob.
Break up the chocolate and dissolve it in the hot liquid.
Press out the gelatine and dissolve into the mixture. Allow
to cool.
2 Before the mixture starts to gel, beat the egg white into a stiff froth. Gradually add the rest of the vanilla sugar to the mixture and continue to beat until the mixture is firm. Carefully fold into the chocolate mixture. Pour into moulds previously rinsed in cold water. Keep in the refrigerator for 3–4 hours to set.
3 Just before serving, whip the cream until it is fluffy. Fold in the 25 g of sea-buckthorn fruit extract. Turn the puddings out onto a plate. Decorate with some cream, and drizzle with some sea-buckthorn fruit extract that has been stirred until liquid. Serve immediately.
2 Before the mixture starts to gel, beat the egg white into a stiff froth. Gradually add the rest of the vanilla sugar to the mixture and continue to beat until the mixture is firm. Carefully fold into the chocolate mixture. Pour into moulds previously rinsed in cold water. Keep in the refrigerator for 3–4 hours to set.
3 Just before serving, whip the cream until it is fluffy. Fold in the 25 g of sea-buckthorn fruit extract. Turn the puddings out onto a plate. Decorate with some cream, and drizzle with some sea-buckthorn fruit extract that has been stirred until liquid. Serve immediately.
Information
Chocolate pudding:
3 leaves of gelatine
1.75 dl milk
1.75 dl cream
2 sachets of Bourbon vanilla sugar
75 g plain dark chocolate
1 egg white
Buckthorn cream:
1 dl cream
50 g sea-buckthorn fruit extract
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