Brown Sugar Lace Cookies
- 200g Pur Natur churned butter
- 200g flour
- 200g brown sugar
- 100cl Pur Natur milk
- 100g egg white
- Yoghurt powder (available from catering wholesalers)
Mix all ingredients (except yoghurt powder) and bake in the oven for 5 minutes at 170°C. Roll up and allow to cool on the mould. Sprinkle the cookies with yoghurt powder.
Filling for Brown Sugar Lace Cookies
- 500g Pur Natur natural yoghurt
- 2 tablespoons fresh sea buckthorn berries
Mix the Pur Natur yoghurt with the berries and use to fill the cookie rolls. Wait until the last minute to keep the cookies from going soft.
- 125cl Pur Natur yoghurt
- 125cl Pur Natur cream
- 1l simple syrup
- 750g egg yolk
- Juice of 1 lemon
Mix all ingredients, freeze and churn.
- 100ml lime juice
- 1,5g agar powder
Bring the lime juice and agar powder to a boil, allow to firm up and beat with mixer.
Sea Buckthorn Berries
- 1 liter sea buckthorn puree
- 15g agar powder
Mix the sugar with the berries and scatter here and there across the dish (see orange berries in image).
Sea Buckthorn Berry Jelly
- 1 liter duindoornpuree
- 15g agar agar
Bring the berry puree and agar powder to a boil, allow to firm up and beat with mixer.
- 15g agar powder
- 1l Boiron mango puree
Mix ingredients, bring to a boil and beat with mixer.
Strained Yoghurt Jelly
- 1l Pur Natur natural yoghurt
Hang up the yoghurt in a piece of cheesecloth and allow to drain.
- 250g Pur Natur churned butter
- 350g cane sugar
- 230g flour
- 260g almond meal
- 2g baking powder
Mix and bake at 170°C, then use mixer to crumble.
Place the rolls upright and fill them. Place the lid on top. Arrange the crumble alongside them, with the quenelle on top of it. Pipe dots of mango and yoghurt around the plate.