Berry again: a recipe for the most delicate dessert and sea buckthorn jelly
FROMread that berry season has already passed? Most likely, you forgot about sea buckthorn! This late autumn gift of nature contains a whole bunch of vitamins, as well as micro- and macroelements that are so necessary for our body to prevent colds. BeautyHack shares recipes for simple and delicious sea buckthorn dishes.
Dossier… Sea buckthorn is a berry that contains little sugar (about 3.5%), but many organic acids (malic, tartaric, oxalic), which provide a tart, sour taste. It is also rich in vitamins B, C, E, K and PP. In addition, sea buckthorn contains a lot of iron, boron, manganese and other useful substances.
“Gold placer of vitamins” – as the people called sea buckthorn – helps to normalize the activity of the nervous system, has excellent bactericidal properties, is used to prevent diseases of the upper respiratory tract. The berry contains beta-carotene, which has an anti-sclerotic effect, and is also used to normalize the gastrointestinal tract and treat skin diseases.
On the culinary portal Julia Vysotskaya there are tons of recipes that use sea buckthorn. We have chosen simple yet healthy dishes that will diversify your autumn menu.
Blancmange with sea buckthorn
1 pack of gelatin
2 cups milk
1 pack of diet cottage cheese
100 g sour cream
100 g sea buckthorn
0.5 cups of cranberry juice (can be substituted with any other)
honey or sweetener to taste
1 tbsp. l. cocoa
Soak the gelatin in milk and let sit for 40 minutes. Place sour cream, cottage cheese and honey in a blender and beat until smooth. Heat the mixture of gelatin and milk, stir, but do not bring to a boil. Stir it gently into the curd and then whisk again. Divide the resulting mass into three parts. Add cocoa to the first. The second is cranberry juice. To the third – sea buckthorn berries rubbed through a sieve. Carefully lay the dessert in layers in a bowl and refrigerate for 2-3 hours.
Kissel from sea buckthorn
300 g sea buckthorn
55 g starch
2.1 l of water
honey or sugar substitute to taste
Wash the sea buckthorn berries, put them in a saucepan, pour 300 ml of water. Simmer for 10-15 minutes. Remove the broth from the stove. Rub the berries through a sieve, pour 1.5 liters of water and put them back on the stove. Dissolve the starch in water (300 ml of water for 55 g of starch). Introduce the resulting mixture in a thin stream into the broth, stirring constantly. Let the jelly boil and immediately remove from the stove. A delicious drink with a high dose of vitamins and nutrients is ready!Text: Natalia Kapitsa