Sea buckthorn posset

Method

Gently warm the cream and milk together with caster sugar, stirring until sugar dissolves; do not boil. Remove from heat and cool to room temperature. Combine the sea buckthorn juice with lemon juice and sea salt in a separate bowl. Pour the cream mixture into serving glasses or bowls, filling three-quarters full. Slowly pour the sea buckthorn juice mixture into the centre of each posset, allowing the acidity to gently curdle the cream and create the characteristic two-layered effect; leave to set at room temperature for 20 minutes, then refrigerate for at least 2 hours until firm. Lightly warm the fresh sea buckthorn berries with a pinch of sugar if desired to enhance their brightness. Serve the possets chilled, topped with a spoonful of compressed or lightly macerated sea buckthorn berries, accompanied by a crisp oat tuile or shortbread and scattered with coastal herbs or crystallised flowers.