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Sea buckthorn - the underestimated vitamin C bomb

Not only the potato is called "Lemon of the North" because of its high vitamin C content.

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Sea buckthorn - the underestimated vitamin C bomb

Not only the potato is called "Lemon of the North" because of its high vitamin C content. But also the sea buckthorn. The berries of this wild fruit are orange-yellow, small like peas and very difficult to harvest: Because of the long thorns - sea buckthorn is a rose plant - it is advisable to wear gloves. Because it has to be harvested by hand, it is rather expensive. It is particularly widespread in the north, for example in Denmark, Sweden, Norway, but also on the German North Sea and Baltic Sea coasts, where you can find it in delicatessen shops - sea buckthorn products are available in health food stores on the other side of the coast - in the form of jelly, chutney, spread or also gets pickled. And of course in the form of drinks: only 45 milliliters of sea buckthorn juice and the daily vitamin C requirement is covered.

Do you like tea? And does sea buckthorn happen to be growing on your doorstep? (On you can look up where you can harvest delicious things for free, of course without violating property rights.) If you have harvested some yourself, you only have to let the fruit dry in the air or in the oven at 40 to 50 degrees (Clamp a wooden spoon in the door gap to allow the moisture to escape). Then pour boiling water over it and the tea is ready.

According to a gardening magazine, sea buckthorn is "in" - a fashionable plant: More and more hobby gardeners would decide to plant the easy-care vitamin C bomb, which thrives from September to December. Sea buckthorn is said to contain ten times as much vitamin C as a lemon. This makes it one of the most vitamin-rich fruits of all, along with the rosehip. For us, who are fans of citrus fruits - or more generally of foods that are healthy and at the same time sweet and sour, i.e. have a taste bang - sea buckthorn has never been out of fashion. Below is a recipe for a sea buckthorn pannacotta, a first class, exceptional dessert.

You will need: 200 milliliters of milk. 200 milliliters of sea buckthorn juice. 200 milliliters whipped cream (not liquid!). 90 grams of brown sugar. Four large sheets of gelatin. First, soak the gelatine sheets in cold water. Then boil the juice together with the sugar. Squeeze the water out of the gelatine and carefully stir it into the liquid with a whisk. Put everything in a bowl and place that bowl in turn in a larger bowl filled with ice-cold water. Allow to cool to room temperature, then add the milk. As soon as the gelatin starts to set, fold in the whipped cream. And the pannacotta (translated: cooked cream) is ready. Almost done to be exact. Divide between four glasses and place in the fridge for two hours. After that it is as firm as it should be.

What would a pannacotta be without a highlight on top? We're thinking of a spoonful of sea buckthorn jelly. You will need: 100 milliliters of apple juice. 80 milliliters of sea buckthorn juice. 30 grams of sugar. Three sheets of gelatin. First, soak the gelatine in cold water again. Then boil the juices and sugar. Squeeze out the gelatine and stir into the liquid. Leave to cool at room temperature. That was it. Put the jelly on the pannacotta and chill both. It's true that there is a lot of sugar and fat (the cream!) involved in this dessert. But the sea buckthorn is so healthy that it rips everything out. Have fun with it.

Walter Stemberg and his son Sascha run the "Haus Stemberg" restaurant in Velbert, whose star in the "Guide Michelin" restaurant guide was confirmed for the ninth year in a row. The Stembergs write about the basics of cooking in WELT AM SONNTAG. All episodes online:

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