Sea Buckthorn Grillage Dessert

Mix the butter, sugar and salt, adding the eggs gradually. Then add the flour and cocoa powder and mix it all together until smooth. Roll out the pastry to a thickness of about 0.5cm, place it between two perforated silicone mats and bake in an oven preheated to 180ᴼC for 12 minutes.

Soak the gelatine in water Boil up the cream, add soaked gelatine and pour it on the white chocolate. Add the sea buckthorn paste and mix. Gently combine with the whipped cream. Fill silicone moulds with sea backthorn mousse and freeze. Coat the frozen mousses with dark shine coating Barima Artisanal (code 2373) and put them on a baked short pastry bottoms.

Mix 50 g egg whites, egg yolks, sugar, almond flour, plain flour and starch. Separately whisk 125 g egg whites with sugar. Gently blend both masses and pour onto baking sheet. Bake at 180°C for 12 minutes.

Soak the gelatine in water. Bring to boil the cream (1) and sugar. Add soaked gelatine and chocolate. Then combine with mascarpone and cold cream (2). Cover the cream with cling film and leave it aside in the refrigator for minimum 12 h. Then whip it.

Soak the gelatine in 25 g of water. Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, sea buckthorn puree and paste. Freeze.

Soak the gelatine in 25 g of water. Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, sea buckthorn puree and paste. Freeze.

Bring to boil sea buckthorn puree, orange juice and sugar. Add agar and boil for 1 min. Leave it aside to set and then mix it using hand-blender until smooth.