Spiced Carrot Trifles with Sea Buckthorn Confit

Start by roasting the walnuts in the oven at 160°C (320°F) for about 10-12 minutes. Once cooled, *chop* them finely.

Grate the *carrots finely* or use a blender to create a small crumb. Remember, you do not need to squeeze out the juice!

Beat the eggs, salt, and sugar until you obtain a *thick, airy mass*. Incorporate the vegetable oil gently using a silicone spatula.

In another bowl, *mix the flour*, baking powder, and cinnamon. Sift the dry ingredients into the egg mixture, folding carefully to maintain the airiness.

Add the grated carrots and *chopped walnuts*. Pour the batter into a mold and bake at 160°C (320°F) for 35-40 minutes.

Let the biscuit cool completely before carefully loosening it from the mold with a knife.

Soak the gelatin in water and allow it to bloom.

Using a blender, puree the sea buckthorn berries. Strain through a sieve to remove seeds and skins.

Combine the puree with sugar mixed with cornstarch. Heat over medium heat, stirring constantly, until it reaches a *boil* and cook for one more minute.

Melt the bloomed gelatin and stir it into the puree. Allow the confit to cool to room temperature and then chill in the refrigerator until set.

In a mixing bowl, combine the cream cheese, heavy cream, and powdered sugar. Whip with a mixer until you achieve a *fluffy, homogenous* consistency.