Seabuckthorn and Mascarpone Mousse

Recipe courtesy of Executive Chef Dana Chadorf

Make sure all ingredients are room temperature

1/2 cup    nvigorate seabuckthorn purée
3/4 cup    White chocolate
1/3 cup (4)    Egg yolks
1/3 cup    Sugar
1/2 cup    Heavy cream
1/2 tsp   Vanilla extract
1/2 tsp   Orange zest
3/4 cup    Mascarpone cheese


  1. Whip cream with vanilla extract and orange zest to stiff peaks in a standard mixer with whisk attachment. Transfer stiff cream to a small bowl and keep refrigerated until needed. Clean and dry the mixing bowl well, it will be needed in next step.
  2. Find a medium size, heat proof bowl that fits on top of a saucepan to make a bain-marie or double boiler. Fill the pot about 1/3 with water and heat to simmer on stove. Combine yolks and the sugar in the medium sized bowl. Whisk over simmering water until heated and thickened to ribbon consistency.
  3. Melt the white chocolate with the Seabuckthorn puree either in the microwave or in another double boiler.
  4. Combine the sea buckthorn mixture to the warm yolk mixture in the electric mixer bowl. Whip at medium speed until close to room temperature, with the whisk attachment. You can place a bowl with ice under the mixer bowl to quicken this process.
  5. Whisk the room temperature mascarpone cheese by hand with a whisk to incorporate some air into cheese. Gradually stir egg mixture into mascarpone, then fold in whipped cream. Divide into serving dishes and let this set in the fridge for about an hour before serving.

This is nice served with sour cherry syrup, whipped cream and shortbread cookies.

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