Dessert by Peter Brunel

Terre di ceci, olice, chocolate and chili 

Ingredients for 4 people

chickpea mousse
cocoa dacquoise
cocoa streusel
black olive powder
chili crumbs
6 shoots of parsley

For the chickpea mousse:
50 g of milk
75 g of egg yolk
50 g of sugar
40 g of mascarpone
300 g of cream
300 g of chickpeas
6 g of fish glue
2 g of Maldon salt
1 vanilla bean

For the cocoa dacquoise:
187 g of powdered sugar
187 g of hazelnut flour
200 g of egg whites
100 g of flour 00
12 g of baking powder
60 g of cocoa
2 g of chili powder
10 g of salt

For the cocoa streusel:
100 g of butter
100 g of sugar
70 g of flour
20 g of cocoa powder
15 g of almond flour

For the black olive powder:
500 g of taggiasche olives

For the cocoa streusel:
100 g of butter
100 g of sugar
70 g of flour
20 g of cocoa powder
15 g of almond flour

For the black olive powder:
500 g of taggiasche olives

For the chickpea mousse, soak the chickpeas overnight and then bring them to the boil for about an hour. Blend 300 g chickpeas with 150 g of cooking water with an immersion mixer, until you get a smooth mixture. Put the cream, egg yolk, sugar, vanilla bean in a saucepan and bring to 82 ºC. Create a chickpea puree and add it to the mixture together with the fish glue, mascarpone and salt. Sift to remove the vanilla berry and any lumps of chickpeas. When the mixture has reached about 25 eggs, gently incorporate the cream. Put everything in a siphon. For the cocoa dacquoise, blend the powdered sugar with the hazelnut flour and sift together all the dry ingredients. Then add the egg whites and roll out the mixture in a
Baking tray lined with parchment paper. Bake at 170 ³ closed valve for about 12-15 minutes. When cold, blend to get the crumbs. For streusel, put all the ingredients in the mixer and stir briefly to obtain a homogeneous mixture. Spread on a silpat and cook at 145 ºC for 15 minutes. Let cool to room temperature. For the olive powder, bleach the taggiasche olives in water and cool. Repeat the procedure 3 times. Dry them well and dry them at 70 turns, then pulverize them. Put the chickpea mousse at the base of the dish, add a pinch of olive powder and cover with the crumbled dacquoise and streusel. Ultimate, garnishing with 6 shoots of parsley and chili crumbs.