Whisk egg whites with powdered sugar (50 g) until stiff. Add starch and 25 g of powdered sugar. Mix, add sea urchins, spread and dry.
Mix linden honey and sea urchin caviar and blend until smooth. Infuse for a month.
Mix cream, milk and rosemary and bring it to a boil. Then sieve the mixture from rosemary. Mix sugar and egg yolks, add milk and make it smooth. Let cool and add honey with sea urchins.
Whisk butter and sugar. Mix flour and finely cut rosemary in a separate bowl and add it to butter. Bake for 10 minutes at 180°C.