Food/Drink, General, Process Controll, Uncategorized

Sea Buckthorn Puree

by adamszczecina 2023-03-29

This is a particular favourite of my brothers which we first tried at one of my favourite restaurants. Naturally I tried to recreate it and fortunately allowed me to brush up on some of my food chemistry. The general process here is to juice the fruit, sweeten to taste, thicken with agar and puree to the desired consistency.

Pureeing Sea Buckthorn into a thin juice.

Juicing yields.

Juice is sweetened, topped with 0.5% agar agar and heater to 95c.

Juice is cooled until gelled and then pureed into a “sauce”.

Samples sauce trials with different textures. First from the left is a pomegranate chunky puree which textually is closer to a marmalade. Center is the sea buckthorn which is a more “goopy” texture and right is a thin lime sauce. Different agar concentrations and puree times allowed for the control over the texture of the final product. More agar led to a thicker product and less puree time created a more chunky texture.