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.