Ingredients for 4:
For the mousse:
60 gr egg whites
120 gr sugar
40 gr water
250 gr fresh cream
350 gr fruit of the forest puree
10 gr gelatin sheets
For the peanut brittle:
100 gr sugar
1 whole egg
70 gr salted peanuts, finely chopped
60 gr melted butter
20 gr almond flour
For the final presentation:
200 gr fresh assorted fruits of the forest
30 gr extra virgin olive oil Inprivio
10 gr fresh mint
1 gr fresh vanilla pods

Method:
For the mousse:
We prepare our mousse starting with an Italian-style meringue. Combine the sugar and water in a saucepan and bring the temperature to 121°. Remove from the flame as soon as the sugar is dissolved. Using a planetary mixer, we place the egg white into the bowl and then we slowly add the melted sugar and water which is still hot. Set the machine to medium speed and run until the mixture has completely cooled down. In a saucepan, dissolve the fruit of the forest puree with the gelatin that has previously been softened in water. Whip the fresh cream until it has a firm consistency. Add the meringue to the fruit of the forest puree,
add the cream and then put the mixture in a pastry bag and put in the refrigerator. Leave for at least six hours.

For the brittle:
We add the egg to the sugar in a bowl and with a whisk we whip the mixture until well
combined. Then we add, in the following order, the salted peanuts, almond flour and mix well. When the mixture is ready, we add the melted butter and combine all the ingredients, then place the mixture in the fridge and leave for around two hours. We prepare a baking tray, lining it with oven-proof paper and set the oven temperature at 200°. Take the mousse mixture from the fridge and form it into small balls. Place them on the lined baking tray, leaving a distance of about 4/5 cm between each one.
We then put the tray in the hot oven and leave to bake for 6/7 minutes. When the balls begin to brown, take them out of the oven and before they begin to cool, shape them into triangles, using a pizza cutter wheel. Leaving them to cool for a few minutes they will become perfectly crisp.

Assembly of the dish:
We cut up the fruits of the forest and flavour them with the extra virgin olive oil, Inprivio, the vanilla and finely chopped mint leaves. Smear the plate with the mixture and arrange the mousse triangles and brittle over it. Finish the dish with a garnish of fresh mint leaves.

Source: https://viola.it/en/recipes/