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.
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.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.