In a food processor bowl, grind 50 g of cookies, 100 g of nuts (I used a mix of walnuts and pistachios), 1 tablespoon of powdered sugar and 1 tablespoon of cocoa.
Add 50 g of melted butter and stir a little more.
Place the mixture into a 14 cm diameter pan, smooth out the entire surface and refrigerate for 20–30 minutes.
Meanwhile, prepare the sea buckthorn mousse.
Add 230g of sea buckthorn to a food processor and pulse until combined, then strain the mixture through a sieve (to remove the seeds and skins).
Add 7 grams of gelatin to the sea buckthorn, stir and leave for 10 minutes to swell.
After 10 minutes, place the buckthorn mixture in the microwave for 20-30 seconds, mix everything very thoroughly, reserving 1/3 of the mixture for decoration.
Add 270 g of 5% fat cottage cheese, 1 tablespoon of honey and 4 tablespoons of powdered sugar to the remaining mixture, mix until smooth.
Pour the mixture into the mold, smooth the surface slightly and refrigerate for 2 hours.
Mix 2 tablespoons of powdered sugar with the remaining sea buckthorn and decorate the top.
