Sea buckthorn yogurt mousse
For the sea buckthorn mousse, soak gelatine in cold water. Score the vanilla pod lengthways and scrape out the pulp. In a small saucepan, heat the sea buckthorn puree with the vanilla pulp, orange zest and sugar. Squeeze out the gelatine well with your hands and dissolve it in the warm puree. Let cool and stir in the yogurt with a whisk. Chill until the mixture begins to gel slightly. Whip the cream until stiff and fold in with the whisk. Cover the sea buckthorn mousse with foil and refrigerate for at least 5 hours (preferably overnight).
10 sheets of gelatine (white)
1 vanilla pod
400 g sea buckthorn puree / sea buckthorn pulp
200 g of sugar
500 g natural yogurt (3.5% fat)
500 ml whipped cream