130 g hazelnuts
130 g almonds
6 egg whites
260 g Dansukker Granulated Sugar
1 tbs almond flour

Sea Buckthorn mousse
150 ml Sea Buckthorn cordial
6 sheets of gelatine
3 tbsp water
130 g Dansukker Cane Sugar
3 egg whites
300 ml cream

Garnish
Sea Buckthorn, thawed

Set the oven temperature to 150 °C. Mix the hazelnuts and almonds.

Add one egg white and half the sugar.

Whisk the remaining egg whites in a bowl until white and foamy. Reduce the speed and add the remaining sugar a little at a time. Finally, add the almond flour. Mix everything together.

Spread the mixture onto a parchment-lined baking sheet, about 30x40 cm.

Bake in the centre of the oven for 10-15 minutes. The meringue should feel smooth and release from the paper. Allow to cool.

Meanwhile, make the mousse. Thaw the Sea Buckthorn, and mix and strain through a fine-mesh sieve to give a clear juice.

Soak the gelatine sheet in cold water. Bring the water and cane sugar to the boil. When the sugar syrup reaches 110 °C, whisk the egg whites until firm. When the sugar syrup reaches 121 °C, pour as a thin stream into the egg whites, while continuing to whisk. Continue whisking until the meringue has cooled.

Whip the cream until fluffy. Warm the Sea Buckthorn juice to about 40 °C. Press the water from the gelatine sheets and add the sheets to the juice, stirring until they have dissolved. Carefully fold in the meringue, and then the whipped cream. Pour the mousse into a piping bag and leave in the refrigerator for about 30 minutes.

Cut out 20 rounds about 7 cm in diameter from the meringue base. Pipe some mousse onto the first base. Place another round on top, then a layer of mousse and finally another round. Decorate with the thawed Sea Buckthorn and chopped nuts.