Sea buckthorn curd meringue with yoghurt sorbet and wholemeal shortbread

Preparation method

1. For wholemeal shortbread biscuit, beat the butter and the sugar together in a food processor until pale and fluffy. Add the flours and mix on a slow setting until the mixture comes together as a dough. Remove the dough from the food processor, wrap in cling film and set aside for one hour.

2. Roll the dough out onto a floured surface and cut into 7.5cm/3in diameter biscuits. Place onto a baking tray and chill in the fridge for 30 minutes.

3. Preheat the oven to 160C/320F/Gas 3.

4. Bake the biscuits in the oven for 15-20 minutes. Remove from the oven and sprinkle with caster sugar. Set aside to cool on a wire rack.

5. Meanwhile, for the yoghurt sorbet, heat all of the yoghurt sorbet ingredients, except the yoghurt, in a saucepan until boiling. Whisk thoroughly, them remove from the heat and set aside to cool.

6. Whisk in the yoghurt and churn the mixture in an ice cream machine, according to the manufacturer's instructions. Transfer the sorbet to a container and store in the freezer.

7. For the curd, heat the juices and water in a saucepan until boiling.

8. Meanwhile, whisk the eggs and sugar together in a heatproof bowl set over a pan of boiling water. (NB: Do not let the base of the bowl touch the water.)

9. While whisking continually, slowly pour the juice into the egg mixture. Continue to cook, while whisking continually, for 2-3 minutes, or until the mixture thickens. Remove the pan from the heat and whisk in the diced butter and gelatine.

10. Set aside to cool slightly, then strain the mixture through a sieve. Once completely cool, spoon the mixture into a piping bag.

    Technique: Using piping bags

11. For the meringue, grease four 7.5cm/3in chef's rings and wrap cling film around the base.

12. Heat the sugar, glucose and water in a saucepan to 115C/ 239F (use a digital temperature to check this).

13. Meanwhile whisk the egg whites with an electric whisk until soft peaks form when the whisk is removed.

    Technique: Whipping cream by hand

14. Carefully pour the mixture over the eggs and continue to whisk on a low speed until the mixture cools.

15. Transfer the cooled meringue into a piping bag and pipe into the rings, leaving a gap in the middle. Pipe the curd in the middle, then pipe some more meringue on top. Level off with a palate knife and set aside to chill in the fridge.

    Technique: Using piping bags

16. For the syrup, heat all of the syrup ingredients in a pan until boiling. Reduce the heat and simmer, stirring regularly, for 2-3 minutes, or until the mixture reaches a thick, syrupy consistency.

17. For the yoghurt sauce, whisk the yoghurt and vanilla together in a bowl. Add a little milk to loosen the sauce and add sugar to taste.

18. To serve, place a shortbread biscuit onto each of four serving plates. Carefully remove the meringues from their moulds and sit on top of the shortbread biscuit. Crush a shortbread and sprinkle it on top of the meringues. Place a scoop of sorbet on top, then add the yoghurt sauce and buckthorn syrup.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4