John Myers
Tonka Bean Honey Mousse with Pomegranate
The perfect tonka bean honey mousse with pomegranate recipe with a picture and simple step-by-step instructions.
- 1 Grated tonka bean
- 1 Egg
- 1 Egg yolk
- 3 sheet Gelatin
- 150 g White couverture
- 100 g Honey
- 250 g Yogurt turkish
- 250 g Whipped cream
- 1 Vanilla pod scraped out
- 3 tbsp Honey mead
- Beat eggs and yolks until frothy
- Soak gelatine in water
- Let the couverture melt over a water bath
- Stir the yoghurt until creamy, stir in honey spoon by spoon, stir in melted couverture spoon by spoon, add the scraped vanilla pod and grated tonka bean.
- Squeeze out the gelatine and heat it with 3 tablespoons of mead. Pour some yoghurt cream into the heated gelatine and stir well. Only now stir the mixed gelatine into the yoghurt-couverture-honey-cream. Now work this mixture into the whipped egg.
- Approx. Place in the refrigerator for 20 minutes so that the mixture attracts a little.
- After 20 minutes, fold in the whipped cream. Place the bowl in the refrigerator for approx. 5 hours
- Serving: Cut off small dumplings and serve with pomegranate.
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