My recipe for Sea Buckthorn & Yoghurt Panna Cotta

Chris Turnbull

Chris Turnbull

19th June 2017
Chris Turnbull

My recipe for Sea Buckthorn & Yoghurt Panna Cotta

My recipe for Sea Buckthorn & Yoghurt Panna Cotta. This is from my menu at The Kitchin, Edinburgh which holds a star in the Michelin Guide UK. Serves 4-6.


  • Panna cotta ingredients:
  • 125g cream
  • 125g yoghurt
  • 60g caster sugar
  • 2 ½ leaves bronze gelatine - soaked in water until soft
  • Sea buckthorn consommé ingredients:
  • 100g sea buckthorn juice
  • 100g stock syrup (equal quantities sugar to water brought to the boil then cooled)
  • Lemon juice to taste
  • Sea buckthorn jelly ingredients:
  • ¼ pint sea buckthorn consommé (keeping the rest aside for serving with the panna cotta)
  • 1 ½ leaves gelatine - soaked in water until soft
  • Apple balls ingredients:
  • 2 x Granny Smith apples
  • Juice of one lemon
  • 50g stock syrup
  • 10ml calvados
  • Meringue ingredients:
  • 6 large egg whites
  • 1½ teaspoons white wine vinegar
  • 250g caster sugar
  • 1 teaspoon cornflour
  • Orange confit ingredients:
  • 2 x oranges
  • 200ml stock syrup
  • Juice of one orange
  • Apple crisp ingredients:
  • 1 x Granny Smith apple
  • Stock syrup
  • Juice of ½ lemon
  • Apple sorbet ingredients:
  • 1 litre of freshly pressed apple juice
  • Juice of one lemon
  • 1 tsp icing sugar


For the panna cotta:
In a heavy bottom pan warm the cream and sugar on a low heat until the sugar dissolves.
Add the gelatine and stir before adding the yoghurt.
Whisk together until smooth.
For the sea buckthorn consommé:
Mix the syrup with sea buckthorn juice.
Add the lemon juice to taste and if needed, more of the stock syrup (at The Kitchin less stock syrup is used to keep a more acidic flavour).
Leave in the fridge to chill.
For the sea buckthorn jelly:
Warm half of the consommé and add the gelatine leaves.
Once the leaves have dissolved, add the rest of the consommé.
To Build the Panna Cotta:
Taking four to six moulds, alternate a layer of panna cotta and a layer of jelly allowing each layer to set
(45 minutes) before adding the next.
Store in the fridge to keep chilled.
To make the apple balls:
Peel both apples and using a Parisienne scoop, ball the two apples.
Combine the stock syrup, lemon juice and calvados. Mix the apple balls in the liquid set aside for serving.
To make the meringue:
Heat the oven to 100°C. Line a large baking sheet with baking parchment. To make the meringue, using an electric mixer or electric hand whisk, whisk the egg whites with the white wine vinegar until they begin to froth and increase in volume. Now whisk in two-thirds of the sugar, a little at a time. When stiff peaks form, add the remaining sugar and sift in the cornflour. Fold in, using a large metal spoon, until just incorporated.
Spoon the meringue into a piping bag and start to pipe small kisses on the baking sheet. Place these into the oven and let the meringue kisses dry out for 35 - 45 minutes. Turn off the oven but leave them in there with the door open to cool completely.
For the orange confit:
Peel and remove the white from the skin.
Take the orange skin, and cut it into triangles before blanching three times.
Cover the skin triangles in sugar syrup with the juice of one orange and cook slowly.
To make the apple crisps:
Pre-heat oven to 60ºC.
Thinly slice the apples carefully.
Combine the stock syrup and lemon juice.
Soak the apple slices in syrup before placing on a large flat baking tray.
Dry in the oven over night at 60 ºC or at 80 ºC for 3 hours.
For the apple sorbet:
Combine the apple juice, icing sugar and lemon juice. Divide in to shallow plastic tubs and freeze ensuring the sorbet is churned with a fork before freezing completely.
To serve:
Carefully remove the panna cottas from their moulds and place in individual bowls.
Gently place an apple crisp on the top of each panna cotta and distribute the apple balls, meringues and orange confit equally between each dish.
Spoon a quenelle of sorbet on the top of each panna cotta and pour the sea buckthorn consommé around each panna cotta.

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