White Mousse with Tonka Bean Between Fruit

5 from 9 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 5 hours
Total Time 5 hours 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 224 kcal


  • 3 Pc. Gelatin sheet
  • 200 g Chocolate white
  • 400 g Yogurt
  • 4 Pc. Egg Whites
  • 1 packet Vanilla sugar
  • 1 Pc. Tonka beans
  • 6 Pc. Passion fruit
  • 1 Pc. Pomegranate
  • 2 tbsp Agave syrup


White mousse with tonka bean between fruit:

  • 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.


Serving: 100gCalories: 224kcalCarbohydrates: 29gProtein: 3.7gFat: 10.1g
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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.

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