Molten Red Velvet and Sea Buckthorn

Take four small ovenproof pans and butter the inside. Do the same with the flour to create a protective layer, which will allow the cake to be unmoulded without damaging it. Place 100 g of the mixture in each pan and bake at 400°F for 10 minutes. To see if the cake is ready, use a toothpick or the tip of a paring knife to prick the center of the cake, which should be warm inside but still half-baked. Place sugar and sea buckthorn berries in a small pan and reduce until syrupy, then blend with a blender foot to create a puree without being too smooth. Pour the mixture onto a parchment paper-lined baking sheet and chill in the fridge until it solidifies. Using a cookie cutter, cut out rounds slightly smaller than the top of the cake. Put the mascarpone in a small pastry bag.

To plate: Unmold the cake and place it in the center of a plate. Place a disc of sea buckthorn jelly on top. Garnish with dots of mascarpone and mint leaves. Note: The cake should be eaten while it is still runny.