Elderberries, pumpkin and buckwheat

Sebastian Kobelt

Sebastian Kobelt

15th September 2017
Sebastian Kobelt

Elderberries, pumpkin and buckwheat

This recipe for elderberries, pumpkin and buckwheat is a great autumn dessert and it’s part of my dessert tasting menu round this time of the year. I sometimes swap flavours around depending on what’s in season.
I recommend to make all the purees from scratch as this dessert relies on the authenticity of those flavours.


  • For the pumpkin custard:
  • 200g pumpkin puree
  • 100ml whole milk
  • 50g whipping cream
  • 40g yolks
  • 20g sugar
  • 1.5g Agar
  • For the elderberry sorbet:
  • 150g elderberry puree
  • 100g black currant puree
  • 25g Trimoline
  • lemon juice to taste
  • 120ml water
  • 50g sugar
  • For the buckwheat espuma:
  • 250ml whole milk
  • 50g cream
  • 60g buckwheat honey
  • pinch of salt
  • 1.5 leaves gelatine
  • For the elderberry cream:
  • 350g whipping cream
  • 150ml milk
  • 75g elderberries
  • 10g dried hibiscus flowers
  • 70g sugar
  • 2 lvs gelatine
  • For the buckwheat sponge:
  • 75g butter
  • 25g sugar
  • 75g Ocoa 70% dark chocolate
  • 2 egg yolks
  • 30g ground almonds
  • 10g buckwheat flour
  • 2 egg whites
  • 50g sugar
  • 7g toasted buckwheat
  • Also needed for garnish:
  • Toasted buckwheat
  • Fermented elderberries
  • Wood sorrel or red vein sorrel


For the pumpkin custard:
Mix sugar and Agar and bring puree, milk and cream to a boil and stir in sugar mix. Keep stirring and simmer for 1 minute. Pour over yolks while stirring, mix well and refrigerate. When cold blitz in a Thermomix to a smooth gel. Keep in pastry bag until needed.
For the elderberry sorbet:
Combine ingredients and bring to a boil. Leave to cool, then churn in a sorbet machine.
For the buckwheat espuma:
Mix ingredients, add soaked gelatine. Leave to cool, pour into syphon and charge with two cartridges
For the elderberry cream:
Soak gelatine and bring remaining ingredients to a boil. Add gelatine, then strain through a colander. Pour into moulds and leave to set in fridge.
For the buckwheat sponge:
Make a meringue from whites and 50g sugar and set aside. Mix flour, ground almonds and toasted buckwheat. Cream butter, sugar and gradually add yolks and continue whisking until light and creamy. Fold in melted dark chocolate followed by meringue and gently mix in dry ingredients. Spread on to a tray 2cm thick and bake at 160°C for about 15 minutes. When cold, cut into little wedges and warm slightly before plating.

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