Tonka Bean Mousse with Quince Ragout

5 from 8 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 284 kcal


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 beans
  • 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.


Serving: 100gCalories: 284kcalCarbohydrates: 21.8gProtein: 3.6gFat: 18g
Avatar photo

Written by John Myers

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Brownie for Breakfast

Bread: Oriental Herb Ciabatta