Sea buckthorn berry jelly

A lovely soft jelly with the tangy flavour of sea buckthorn berry. As sea buckthorn berries are highly acidic, we add plenty of sugar and water.

Creation by Douglas McMaster, Silo, Brighton, UK.

Makes 675g.

Sea buckthorn berry jelly

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gelatin leaves, soaked in cold water



sea buckthorn berry juice

Preparation method

  • Dissolve the sugar in the water and heat to just below boiling point.
  • Soak the gelatin in cold water.
  • Dissolve the gelatin in the sugar water and stir in the sea buckthorn berry juice.
  • Pour the mixture into a container or mould and allow to set completely in the refrigerator.

Serving suggestions

  • Use in a composition with components of liquorice, chocolate, and tarragon.
  • Delicious with components of browned butter, Douglas fir, and rye.
  • Perfect with a dessert containing white chocolate, fennel, and caramel.

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