You can make this dessert all year round with seasonal fruits such blueberries, raspberries and rhubarb, but sea buckthorn is very special. It grows along the coast on sand dunes, but is also farmed and harvested on the Essex coast by The British Sea Buckthorn Company. You can buy the berries frozen from britishseabuckthorn.com.
Soak the gelatin in cold water for a few minutes until soft, then squeeze out the excess water with your hands. Bring 100ml of cream to the boil with the sugar in a pan. Remove from the heat, allow to cool a little, then stir in the gelatin until dissolved. Whisk in the rest of the cream and the buttermilk.
Pour into moulds (mine are about 175ml capacity) or coffee cups, and leave to set in the fridge for 2-3 hours or overnight.
To make the sauce, bring the juice, 100ml of water, the sugar and a third of the sea-buckthorn berries to the boil, and simmer for 10 minutes. Stir in enough of the cornflour mixture to make a thick sauce and continue to simmer for a couple of minutes.
Strain the sauce through a fine-meshed sieve, pushing the berries through with the back of a spoon. Return the sauce to the pan, add the rest of the berries and bring back to the boil. Remove from the heat and leave to cool.
To serve, dip the moulds into a bowl of boiling water for 10 seconds or so and carefully turn the puddings out on to cold serving plates. Spoon the sauce around them.
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