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Seabuckthorn Posset

450ml heavy cream

150g sugar

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).  

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