450ml heavy cream
50ml seabuckthorn juice
Combine sugar and cream in a saucepan and stir on low heat until sugar has dissolved. Bring to a boil and allow to bubble for a minute. Then take off the heat and stir in seabuckthorn juice. Fill into small dessert bowls or glasses and allow to cool . Then cover and refrigerate until set thoroughly.
This is the kind of recipe I love the most: Simple, quick, minimal ingredients, rooted in long history, showcasing local wild food, and absolutely delicious. The tangy and exotic flavour of the seabuckthorn really shines in this recipe, its citrussy/passionfruity sharpness balanced perfectly by the sugar and the richness of the cream. I adapted this recipe from old fashioned lemon possets a decade ago when I first found Hippophae growing along the East Lothian coast line, and it immediately became a family favourite. Due to its simplicity (and deliciousness), this was the first recipe my firstborn cooked on his own (because I didn't make it often enough for his taste).