- Mash the berries with a blender, then pass the sea buckthorn puree through a sieve to remove the seeds.
- Soak the gelatin in cold water. Whip the egg whites with sugar until firm peaks. Gently mix the sea buckthorn puree with the whipped whites.
- Dissolve the gelatin and trickle it into the mass, stir. Pour into glasses, where chocolate sponge has already been placed in advance, and put in the refrigerator for 30 minutes.
You can use any kind of berries you like!