Tonka Curd Cheese Mousse on Blood Orange Ragout with Deep-fried Caramel Wonton

Summary

Ingredients

• 4 orange (s) (blood oranges), preferably Moro
• 2 cl syrup, (grenadine syrup)
• 10 g cane suar, preferably oranic and liht
• 10 g corn flour

For the cream:

• 200 g cream quark
• 50 g yourt, Greek with 10% fat
• 0.25 ¼ tonka bean (s), grated
• 40 g cane suar, preferably oranic and liht
• 50 ml orange juice, freshly squeezed
• 1 ½ sheet gelatin
• 150 g cream
• WanTan:
• 16 WanTan sheets
• 1 liter oil, (sunflower oil)
• 100 g cane suar, preferably oranic and liht
• Salt, (fleur de sel)
• powdered sugar

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Instructions

1. Blood orange ragout:
2. Fillet 2 oranges over a bowl, catching the escaping juice. Squeeze out the orange residue by hand. Peel an orange thinly and cut the peel into fine zest. Squeeze the orange together with the last orange.
3. Boil the zest in about 1/4 liter of water. Drain and rinse with cold water and drain. Bring the grenadine syrup to the boil, add the zest and leave to stand for 30 minutes.
4. Add the orange juice with the sugar and bring to the boil again.
5. Mix the cornmeal with a little cold water and stir into the boiling orange juice to thicken it. Carefully mix the orange fillets with it and divide into four bowls. Refrigerate. The orange ragout has to be cold before the mousse comes on top!
6. Tonka curd mousse:
7. Soak the gelatine in cold water and then squeeze it out. Mix the cream quark with the yoghurt and the grated tonka bean in a bowl until smooth. Heat the fresh orange juice with sugar. Dissolve the soaked gelatine in it. Then add some of the curd mixture and then mix everything with the entire curd mixture.
8. Whip the cream until stiff and fold into the curd mixture. Spread the mousse on the cold blood orange ragout and immediately chill for at least 2 hours.
9. The dessert can be completely prepared the day before.
10. Caramel WanTan:
11. Cut the WanTan leaves into approx. 2 - 3 mm wide strips and knead a little with your hands so that they become messy.
12. Line the work surface with kitchen paper.
13. Heat the sunflower oil and fry the Wonton strips in it.
14. Warning: they burn very quickly! They are only allowed in briefly, then you should press them down briefly with a slotted spoon and take them out immediately. Drain on kitchen paper and allow to cool.
15. Caramelize the sugar in a pan while stirring.
16. Put the WanTan curls on the mousse and drizzle with the caramel. Sprinkle the fleur de sel on top immediately. Dust with powdered sugar and serve immediately.

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