Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Ricotta cheese with honey and sea buckthorn

Written by Chantal Van Winden


Posted on October 24 2023

Preparation: 5 minutes | Cooking time : 20 minutes | Servings: 4 servings


250ml (1 cup) frozen sea buckthorn berries

125ml (1/2 cup) sugar

45ml (3 tbsp.) water

1 pot of 300gr (1.25 cups) of ricotta cheese

Camelina honey Signed Caméline to taste

Natural camelina seeds Signed Caméline to taste


  1. In a small saucepan, place the sea buckthorn berries, sugar and water. Bring to a boil over high heat.
  2. Reduce heat to medium and simmer uncovered for 15 minutes or until the liquid is syrupy and the sea buckthorn berries begin to stewed. Leave to cool.
  3. Divide the ricotta cheese between 4 plates. Garnish with sea buckthorn compote, a drizzle of honey and camelina seeds. Serve.

Thing :

Sea buckthorn berries, eaten as they are, are rather bitter and sour. The ideal is to cook them with sugar, to soften their taste and reveal their flavors reminiscent of citrus and cranberry. This local berry is harvested at the very end of summer and should ideally be consumed the same day. This is why its frozen version is very practical to enjoy all year round. You will find sea buckthorn berries in the frozen food aisle in certain markets or specialized grocery stores, or even directly from the producers.

Photo credit: O'Gleman Media / Sylvie Li

Recipe credit: Geneviève O'Gleman

Source: www.ici.radio-canada.ca



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