Sea buckthorn petit gâteau

Heat the sugar to 115 degrees. Add the puffed rice and caramelise. Melt the white chocolate and add the hazelnut paste. Add the fleur de sel followed by the puffed rice. Place the crisp into 6cm diameter silicone half-sphere moulds. Set aside in the fridge for a few minutes, then turn them out.

Heat the PONTHIER white peach and sea buckthorn purées. Mix together the sugar and starch, then add the egg yolks. Blanche the mixture. Heat everything together, then add the gelatin mass made with INGREDIUM Gelatin F. Add the butter at 40 degrees and blend with a plunge mixer. Leave in the fridge for 24 hours.

Heat the milk, sea buckthorn honey and egg yolks to 84 degrees. Add the gelatin mass made with INGREDIUM Gelatin F. Cool this mixture to 25 degrees. Whip the cream with a hand mixer and fold into the previous mixture. Pour into 6cm diameter half-sphere moulds and place in the freezer.

Mix the sugar and INGREDIUM Pectin NHX. Heat the PONTHIER sea buckthorn purée, sea buckthorn honey and Trimoline to 40 degrees. Add to the mixture. Bring to the boil and set aside in the refrigerator.

Heat the PONTHIER sea buckthorn purée, sea buckthorn honey and Trimoline to 40 degrees. Add the gelatin mass made with INGREDIUM Gelatin F, then pour over the mascarpone. Blend the mixture with a plunge mixer and set aside in the refrigerator for 24 hours before whipping. Whip the cream mixture until firm.

Chop into 3mm dice. Add as much coulis as there are peach dice to bind.

Turn out the crisps and make hollows in the middle using a melon baller. Fill the hollows with white peach cream. Use 6cm diameter half-sphere moulds to shape the mousse. Place them upside down on a wet flat work surface, then press down in the middle with your finger, and smooth out to get a nice smooth shape with only the edges raised. Pour chocolate into the hollow to hold the shape, leave to harden, then turn the moulds over to pour in the mousse. Freeze. Turn the mousse out of the moulds. Mix the cocoa butter, white chocolate, red and yellow food colouring into orange and set a small amount aside. Flock the mousse, then add red food colouring to the orange mixture set aside for a bright red colour, flock the outer surface only of the mousse again. Quickly blow the outer surface with a heat gun. Add peach dice bound with coulis to the hollow of the mousse and pipe whipped cream on top. Using a melon ball, lightly scoop out the whipped cream and spoon sea buckthorn coulis into the hollow. Decorate with thin slices of fresh white peach and a few lemon balm leaves. Alternative to moulding the mousse: fill a 6cm diameter half-sphere mould, hollow out the middle and flock.