Tonka cheese mousse on blood orange ragout with fried caramel wonton

Ingredients for 4 servings:

• 4 orange(s) (blood oranges), preferably Moro
• 2 cl syrup (grenadine syrup)
• 10 g cane sugar, preferably organic and light
• 10 g corn flour
• 200 g cream cheese
• 50 g Greek yogurt with 10% fat
• ¼ tonka bean(s), grated
• 40 g cane sugar, preferably organic and light
• 50 ml orange juice, freshly squeezed
• 1 ½ sheets of gelatin
• 150 g cream
• Wonton:
• 16 WanTan wrappers
• 1 liter of oil (sunflower oil)
• 100 g cane sugar, preferably organic and light
• Salt (Fleur de Sel)
• powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A visual and tasty dessert highlight for a festive menu, can be prepared

Blood Orange Ragout: Fillet 2 oranges over a bowl, reserving the juice. Squeeze the remaining orange juice by hand. Peel one orange very thinly and finely slice the zest. Squeeze the juice from the orange and the remaining orange together. Boil the zest in about 1/4 liter of water. Drain, rinse with cold water, and let drain. Bring the grenadine syrup to a boil, add the zest, and let stand for 30 minutes. Add the orange juice and sugar and bring back to a boil. Mix the cornflour with a little cold water and stir into the boiling orange juice to thicken it. Carefully mix the orange segments with the liquid and divide between four small bowls. Chill. The orange ragout must be cold before pouring the mousse over it! Tonka Curd Mousse: Soak the gelatin in cold water, then squeeze out the excess water. In a bowl, mix the cream cheese with the yogurt and the grated tonka bean until smooth. Heat the fresh orange juice with sugar. Dissolve the soaked gelatin in it. Then add some of the curd mixture and mix everything with the rest of the curd mixture. Whip the cream until stiff peaks and fold it into the curd mixture. Spread the mousse over the cold blood orange ragout and immediately chill for at least 2 hours. The dessert can be prepared up to this point the day before. Caramel Wonton: Cut the wonton wrappers into approximately 2-3 mm wide strips and knead them slightly with your hands to fluff them up. Line the work surface with kitchen paper. Heat the sunflower oil and fry the wonton strips in it. Caution: They burn very easily! They should only be added briefly, then press down briefly with a slotted spoon and remove immediately. Drain on kitchen paper and let cool. Caramelize the sugar in a pan while stirring. Place the wonton curls on the mousse and drizzle with the caramel. Immediately sprinkle with fleur de sel. Dust with powdered sugar and serve immediately.