Hydrate the gelatin leaves in very cold water for 10 minutes, then drain.
Make some spun sugar using sugar and water.
Separately, beat the whites until stiff peaks form, add the syrup little by little, in a thread, and continue beating until the meringue is completely cold.
Melt the gelatin leaves in the microwave for 20 seconds and mix with the fruit pulp. Add the beaten egg whites and lastly the semi-whipped cream.
Pour the mixture into wineglasses or a dish and refrigerate for at least 2 hours or until set
For the decoration, put sugar and water in a pot or pan, bring to a boil, and once it’s boiling, add the walnuts. Stir until they crystalize, remove from the heat, and allow to cool over a silicone mat. Then chop in chunks.
When serving, decorate the mousse with sugared walnuts.
