Preparation: 5 minutes | Cooking time : 20 minutes | Servings: 4 servings
Ingredients:
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 Signé Caméline to taste
Natural camelina seeds Signé Caméline to taste
Preparation:
- In a small saucepan, place the sea buckthorn berries, sugar and water. Bring to a boil over high heat.
- 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.
- Divide the ricotta cheese between 4 plates. Garnish with sea buckthorn compote, a drizzle of honey and camelina seeds. Serve.
Tips:
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
