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Seabuckthorn Pulp Recipe: SBT Mousse


  • 3/4 lb fresh sea buckthorn alternatively 2/3 cups juice

  • 1 1/2 cups water

  • 1/2 cup sugar

  • 2 gelatin leaves *

  • 1 cup whipping cream

  • 1 tablespoon Lemon juice


  1. Mix berries and water 1:1 and bring it to boil for 3-4 minutes. Mix with an electric blender and strain through a sieve.

  2. Soak the gelatin leaves in cold water for about 5 minutes.

  3. Warm up 2/3 of the juice with sugar in a saucepan until the sugar dissolves, add the squeezed gelatin leaves, thoroughly stir and leave to cool down until approx. lukewarm.

  4. Whip the cream until stiff and gently stir in the remaining sea buckthorn and lemon juice. Stir in the gelatin-mix.

  5. Transfer to a bowl or individual jars or glasses and keep cool for a couple of hours before serving.

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