Sea buckthorn entremets

In a saucepan heat the sea buckthorn puree with the sugar and bring to boil.
Separately whip the eggs and the egg yolks.
Add the eggs to the puree mixture and bring to boil.
Leave to cool down to 60°C.
Add the soaked gelatin leaves and stir.
When it cools down to 45°C, stir it in the butter.
Pipe into molds and refrigerate for 2 hours.

Heat up  the milk to 85°C and then add the soaked gelatin.
Mix with the melted chocolate and leave to cool down to 35°C. 
Fold the whipped cream into the chocolate mixture.
Pipe the chocolate mousse into silicone molds add a cremeux in the heart of every mold and freeze.

In the mixer with the whisk attachment, whip together the butter and the sugar for 3 minutes at medium speed.
Add the eggs and continue mixing until thoroughly blended and smooth.
Sift the flour and the baking powder, the cinnamon and the sea salt.
Fold these into the mixture.
Finally, add the oat and mix with paddle attachment at slow speed until homogenous.
Spread onto baking paper in a thin layer (approx. 1cm thick) and bake at 180°C for about 15 minutes until golden brown.
While still warm, cut to the desired shape (same size as the molds used for the mousse).
Leave to cool completely and store flat in airtight container, until ready to use. 

In a saucepan bring to boil the water, the sugar and the glucose and then add the cream and the soaked gelatin leaves.
Finally, add the chocolate stirring constantly and the color powders.