SEA BUCKTHORN COMPOTE
Try this idea from chef and food stylist Mikkel Karstad.
SEA BUCKTHORN COMPOTE WITH OUR CHOCOLATE AND SEA BUCKTHORN DESSERT
200g frozen sea buckthorn
Place the sea buckthorn and sugar in a pan and bring to the boil. Allow to simmer for 10-15 minutes until you have a dense compote but with the berries retaining their shape.
Remove from the heat and allow to cool.
Words by Mikkel Karstad
Photographs by Ditte Isager
Styling by Christine Rudolph and Mikkel Karstad