John Myers
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White Chocolate Mousse with Tonka Bean, Mango and Crumble
The perfect white chocolate mousse with tonka bean, mango and crumble recipe with a picture and simple step-by-step instructions.
White chocolate mousse:
- 3 tbsp Gelatin
- 150 g Chocolate white
- 3 Pc. Egg yolk
- 3 Pc. Protein
- 40 g Sugar
- 2 tbsp Homemade vanilla sugar
- 3 tbsp Kirsch
- 200 ml Cream
Crumble:
- 2 tbsp Butter
- 60 g Flour
- 1 tsp Grated ginger
- 0,5 tsp Cinnamon
- 1 Msp Salt
Raspberry cream:
- 200 g Raspberries
- 8 tbsp Powdered sugar
- 1 tbsp Lemon juice
- 360 g Yogurt
- Xanthan gum
- 200 g Cream
Raspberry beetroot sauce:
- 150 g Raspberries
- 50 g Raspberry jam
- 1 tbsp Raspberry vinegar
- 1 pinch Salt
- 50 ml Beetroot juice
Mango puree:
- 1 Pc. Mango
- 2 tbsp Powdered sugar
- 1 tsp Xanthan gum
Caramel bowls:
- 100 g Sugar
- 2 tbsp Water
Also:
- Raspberry chocolate
- Raspberry brandy
- Mango slices
White chocolate mousse:
- Soak gelatine in cold water. Melt the chocolate over the water bath. Beat egg yolks with sugar, grated tonka beans as desired and vanilla sugar in a metal bowl over a hot water bath until the mixture becomes thick and frothy. Mix in the chocolate and kirsch.
- Whip the cream and egg white separately from each other until stiff. Briefly heat the gelatine in a saucepan, add 1 tablespoon of the egg mixture to the gelatine, stir and add the gelatine to the egg mixture. Stir in with a wooden spoon. Fold in the cream and egg white as well. Chill for several hours.
Crumble:
- Mix all ingredients into crumbs and bake in the oven on a baking sheet until they turn brown.
Raspberry cream:
- Puree the raspberries, powdered sugar and lemon juice with the magic wand and pass through a sieve. Mix with the yogurt. Whip the cream until stiff, fold in. Put in a piping bag and chill.
Raspberry beetroot sauce:
- Puree all ingredients together, chill.
Mango puree:
- Peel the mango and cut into pieces. Puree with powdered sugar and stir in the xanthan gum if you like. Fill into piping bags, chill.
Caramel bowls:
- Cut the baking paper into a piece approx. 15 x 10 cm and attach it to the rolling pin with 2 rubber bands. Caramelize the sugar and water in a large saucepan. Attention! Risk of burns! Pour over the rolling pin with the help of a spoon and “pour” a bowl. Put the excess caramel back into the saucepan and warm it up. Pour a second bowl. Repeat this recipe from the beginning until there are 5 to 6 more pods. Do not let the caramel get too dark, otherwise it will be bitter.
Serving:
- Splash the mango puree in 2 strips on a plate. Put the caramel bowl on top. Cut off a mousse and pour it into the bowl. Cut strips from a peeled mango and form into rolls. Place approx. 3-5 pieces upright on the mango puree and fill with the raspberry cream. Garnish with a small mint leaf each. Crumble the crumble into small pieces and garnish with it. Put the raspberry and beetroot sauce in a small bowl. Pour raspberry brandy into a liqueur glass. Chop the raspberry chocolate and pour over the mousse and rolls.
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