Urt & Ugras's thick milk panna cotta with sea buckthorn puree

Condensed milk panna cotta:

You need:

5 dl cream

150 gr sugar

1 piece vanilla pod

6 pcs gelatin sheets

5 dl condensed milk from Røros

Here's how you do it:

Place the gelatin plates in cold water.

Heat the cream, sugar and vanilla (scrape out the seeds).

Remove the pan from the heat when the cream mixture starts to smoke (cooking this gives the cream a cooking taste)

Add the gelatin sheets.

Cool the mixture at room temperature to 38 degrees.

Then add the condensed milk to the mixture

(if the mass is too hot, this may make it separate)

Strain and fill in the desired shape/glass.

Sea buckthorn puree:

2 dl. with puree of sea buckthorn

3 eggs

1 egg yolk

1 dl sugar

125 g room temperature butter

Here's how you do it:

Mix everything except the butter.

Bring to a gentle boil, stirring constantly.

Heat until you have a thick consistencyTurn off the heat.

Stir in the butter and preferably use a hand mixer.

Cool, and fill the purée over the pannacottas.

The berries from the sea buckthorn plant can be bought in somewhat larger food stores/delis.

Mustard mayonnaise

2 eggs

1 tsp Dijon mustard

1 teaspoon Coarse mustard

1 tablespoon white wine vinegar

0.5 dl Ravigote

6 drops of Tabasco

5 dl sunflower oil

Salt and pepper

Proceed like this:

1. Put eggs, mustard, coarse mustard, white wine vinegar and ravigote in a narrow box or bowl.

2. Run this with a hand mixer. Then sprinkle with oil while running the hand mixer, little by little. Blend to the right consistency.

3. Season with Tabasco, salt and pepper

Potato salad

1.5 kg Yellow new potatoes

2.5 dl Light sour cream

2.5 dl mayonnaise

0.5 dl whipped cream

1 spring onion

½ bunch of chives

1 teaspoon of salt

1 tsp Dijon mustard

½ tsp pepper

¼ tsp cayenne pepper

Proceed like this:

1. Boil the potatoes until tender. Cool down.

2. Cut the potatoes into suitable cubes.

3. Cut the vegetables into suitable pieces and mix with the potatoes.

Mix in the rest of the ingredients.

4. Season to taste with salt and pepper.