Sea Buckthorn-Rosemary-White Chocolate Tartelettes

• Caramelise the white chocolate in the oven at 160°C for approx. 10 minutes, let cool and chop.
• Mix cream cheese, yoghurt, lemon juice, icing sugar, and egg yolk.
• Dissolve gelatine, temper, and add.
• Fold in the whipped cream and chopped caramelised chocolate and chill.

• Bring sea buckthorn juice and rosemary to a boil, let infuse for 1 hour, then strain.
• Heat sea buckthorn juice, whole egg, sugar, and citras to 83°C.
• Add gelatine and let cool.
• Incorporate cold butter, allow to set slightly and whip.

Garnish Ideas

• Fried rosemary
• Caramelised white chocolate
• Pickled sea buckthorn berries