BUTTONS WITH THREAD

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

Whisk the eggs with sugar until obtain a white foam. Add vegetable oil and milk. Then add the sift flour, advocaat paste and baking powder. Mix it well and spread a thin layer on a baking tray lined with baking paper. Bake at 160°C for 12 minutes. After cooling, cut out the required shapes.

Soak the gelatine in water. Boil the raspberry, sugar and add the soaked gelatine. Pour it into molds and freeze.

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 half of the silicone mold with the mousse. Put the frozen raspberry jelly inside, add the rest of the mousse and cover with advocaat sponge cake. Coat the frozen mousses with shine coating white Barima Artisanal (code 2379) colored in yellow and put them on a baked short pastry bottoms.