Cream with Sea-buckthorn and Carrot Juice

Pour the carrot juice into a small saucepan and heat gently over medium heat for 1-2 minutes until warmed through but not boiling.

Add the granulated sugar to the warm carrot juice and stir continuously until the sugar dissolves completely.

Remove the pan from the heat and allow the sweetened carrot juice to cool slightly for 1-2 minutes.

Pour the cream into a mixing bowl and use a whisk or electric mixer to whip until soft peaks form, approximately 2-3 minutes.

Fold the cooled carrot juice mixture gently into the whipped cream using a rubber spatula, being careful not to deflate the cream.

Gently fold the sea-buckthorn berries into the cream mixture, distributing them evenly throughout.

Divide the cream mixture among four serving bowls or glasses and chill until ready to serve.