John Myers
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Tonka Bean Mousse with Quince Ragout
The perfect tonka bean mousse with quince ragout recipe with a picture and simple step-by-step instructions.
For the tonka bean mousse:
- 3 Pc. Yolk
- 1 Pc. Egg
- 60 g Sugar
- 200 g Chocolate
- 20 ml White rum
- 0,5 Pc. Tonka bean
- 600 ml Cream
- 2 leaf Gelatin
For the quince ragout:
- 80 g Sugar
- 1 tbsp Lemon juice
- 1 tbsp Orange juice
- 150 ml White wine dry
- 50 ml Port white
- 150 ml Prosecco
- 0,25 Pc. Cinnamon bark
- 0,25 Pc. Vanilla pulp
- Lemon zest
- Orange zest
- 2 Pc. Quinces
- 1 tbsp Food starch
Tonka bean mousse:
- Slowly melt the chocolate over a double boiler, finely grate the tonka bean and stir into the melted chocolate.
- Remove the sugar, yolk and egg with the white rum over the water bath to the rose. Then soak the gelatine in a bowl with cold water and let it drain.
- Then stir the gelatine into the mixture so that it can dissolve, finally stir in the liquid chocolate. Stir cold over ice water.
- Then whip the cream until stiff and fold it loosely into the mixture.
Quince ragout:
- For the quince ragout, sprinkle the sugar in a saucepan and caramelize it over a medium heat until it is amber.
- Deglaze with lemon and orange juice. Add the white wine and the prosecco, add the spices, lemon and orange peel and simmer for a few minutes over a mild heat until the caramel has dissolved.
- Remove the saucepan from the stove. Quarter, peel and core the quince and cut into cubes. Add to the stock and cook softly for about 15 minutes over a mild heat. Pour into a sieve and remove the spices.
- Bring the quince juice to the boil in a saucepan. Mix the cornstarch with a little cold water until smooth and gradually stir into the quince juice. Let the juice simmer for 2 minutes.
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