Soak gelatine in cold water.
Melt the chocolate and grate about one tonka bean, then let everything cool down a little.
Then stir into the yogurt relatively quickly with the whisk until it sets. Then add three tablespoons of the yoghurt mixture to the warmed up and dissolved gelatine.
Then add the whole gelatin mixture to the yogurt-chocolate mixture and stir everything together. Beat the egg whites with vanilla sugar until stiff.
Carefully fold the egg whites under the yogurt mixture. Place in the refrigerator to cool for at least five hours.
In the meantime, core the apple and spoon out the passion fruit and drain in a fine sieve. Then mix with the agave syrup.
Serve the mousse with the pomegranate berries and passion fruit. Slice some tonka bean over it.