White Mousse with Tonka Bean Chocolate Cakes and Raspberry and Mint Sorbet

White mousse with tonka bean:

1. Soak the agar according to the instructions and bring to the boil. Melt the couverture in a water bath and separate the eggs.
2. Beat egg yolks, sugar and vanilla extract until frothy. Add the couverture and tonka bean and stir in.
3. Stir agar into the egg yolk mixture and let cool down a little. Whip the cream and egg white separately from each other until stiff.
4. First fold the cream and then the egg white into the chocolate and egg yolk mixture. Pour into a bowl and refrigerate for at least 3 hours.

Chocolate cakes:

1. Preheat the oven to 180 degrees (convection: 160 degrees). Roughly chop the chocolate, melt the butter and cocoa butter in a saucepan and then take them off the stove.
2. Add chocolate and dissolve while stirring occasionally. Grease molds.
3. Divide the dough into 5 small porcelain molds and bake in the middle shelf for exactly 13 minutes.
4. Take out of the oven and carefully remove from the molds and turn directly onto a plate. The cakes still look very soft, but they can be turned down easily. Serve directly with powdered sugar or cocoa.

Raspberry and Mint Sorbet:

1. Heat 9,150 ml of water with the sugar, mint and grated lemon peel until all of the sugar has dissolved in the liquid.
2. Then let the sugar solution boil over high heat without a lid. Some of the water evaporates, and in the end about 100 ml of syrup should remain in the pot.
3. This syrup is also known as sugar syrup. Let the sugar syrup cool down. Remove the lemon peel by straining it.
4. Prepare agar according to the instructions, add to the warm (not hot) sugar syrup and dissolve in it.
5. Puree the raspberries with a hand blender. Brush the raspberry mixture through a hair sieve so that it becomes nice and creamy and the seeds are removed.
6. Now add 1-2 tbsp raspberry mixture to the sugar syrup and stir. Then add this raspberry, sugar and mint mixture to the rest of the raspberry mixture and add lemon juice to taste.
7. It should be quite sweet, as the sweetness of frozen sorbet does not appear as sweet as when it is warm.
8. Place the raspberry sorbet mixture in the largest possible bowl in the freezer for 45 minutes. A layer of ice should form on the surface.
9. Beat the whole mixture vigorously with a large and sturdy whisk. Put the bowl back in the freezer.
10. Repeat this process two or three times with an interval of about 30 minutes.
11. The consistency of the sorbet depends on how often it is stirred. The more often it is stirred, the smoother it becomes.