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Sea Buckthorn & Carrot

Try this impressive recipe by Rosio Sanchez, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Sea Buckthorn "Parfait"

  • 5 sheets gelatine

  • 50g carrot juice

  • 450g sea buckthorn juice

  • 125g carrot juice

  • 25g ultra sperse hv

  • 40g sugar

  • 130g carrot juice

  • 13g egg white powder

  • 50g sea buckthorn juice

  • 1g salt

  • lemon juice

  • Carrot Raisins

  • 5 thin carrots, washed and peeled

  • 3L carrot juice

  • Lemon juice

  • Apple vinegar

  • Sheep Milk Yoghurt Foam

  • 8 sheets gelatine

  • 150g water

  • 50g whey

  • 75g sugar

  • 150g cream

  • 700g sheep’s milk yoghurt

  • Syrup for Crudités

  • 1 part sugar

  • 4 parts water

  • Lemon juice to flavour

  • Apple vinegar to flavour

  • Carrot Crudités

  • 3 carrots

  • Garnish

  • Picked lemon thyme

  • Picked lemon verbena

  • Picked carrot tops, washed

  • Picked bronze fennel, washed

  • Raw licorice, grated


  • Sea Buckthorn "Parfait":

  • 1.

    Begin by blooming the 5 sheets of gelatine in the 50g of carrot juice.

  • 2.

    Combine the 450g sea buckthorn, 125g carrot juice, 25g ultra sperse and the 40g sugar and blend on medium speed until mixture begins to thicken.

  • 3.

    Warm bloomed gelatine in the carrot juice until it has dissolved and add to the blender with all other ingredients.

  • 4.

    Once combined, put in a cool place and allow to become gelatinous.

  • 5.

    Meanwhile, whip up the 130g of carrot juice and the 13g of egg white powder in a stand mixer until thick and frothy.

  • 6.

    At this point, combine 200g of the base mix, 50g sea buckthorn juice, 20g of carrot “meringue”, and season with salt and lemon juice to taste.

  • 7.

    Proceed by quickly putting this into a vacuum bag to aerate in a vacuum machine. Stop machine when parfait reaches the surface and store in a blast chiller until frozen completely through.

  • 8.

    To portion, remove “parfait” from vacuum bag and drop into liquid nitrogen so that it is easy to handle.

  • 9.

    Slice the parfait in half so that you are left with two flat square pieces.

  • 10.

    Cut out 8 portions with a 10cm ring cutter that has been frozen.

  • 11.

    Freeze parfait rounds until ready to use.

  • Carrot Raisins:

  • 1.

    Slice carrots on the mandolin to about 1cm thick.

  • 2.

    Blanch for a few seconds and cool down.

  • 3.

    Dehydrate the carrots in a low oven until they curve into florets and are completely crispy.

  • 4.

    Rehydrate the carrot crisps in a mixture of the carrot juice cooked down close to syrup and flavoured with lemon juice, and apple vinegar. Store in the fridge.

  • Sheep Milk Yoghurt Foam :

  • 1.

    Bloom the gelatine into the water and whey.

  • 2.

    Once bloomed, add the sugar and apply heat until dissolved.

  • 3.

    Combine with the rest of the ingredients, fill a siphon ¾ full and charge with 2 gases.

  • Syrup for Crudités:

  • 1.

    Dissolve the sugar in the water.

  • 2.

    Flavour with lemon juice and apple vinegar.

  • Carrot Crudités:

  • 1.

    Slice thinly on a mandolin and dredge in the marinade for a few seconds.

  • To Serve:

  • 1.

    Put the sea buckthorn parfaits on a frozen plate so that they won’t melt while being dressed.

  • 2.

    Put 20 pieces of carrot raisins on top of the parfaits, topped with 10 pieces of lemon thyme.

  • 3.

    Build the marinated carrot crudités on top and finish off with the other herbs.

  • 4.

    In a cold deep bowl add the carrot tops and bronze fennel and grind some liquorice on top.

  • 5.

    With a frozen spatula lift the dressed parfaits onto a plate and serve.


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