Soak the gelatin in cold water. Melt white chocolate, do not heat it over 35 degrees! Put the eggs in a bowl and grate the tonka bean with a fine grater. Then beat the eggs with the zest over the water bath until they are nice and frothy. Then stir in the melted chocolate.
Squeeze out the soaked gelatine and liquefy it with a little water, but do not let it boil. Now add the liquid gelatine to the egg and chocolate mass and let cool down a little.
Now fold in the whipped cream and then chill for 2 hours. When serving, cut out cams with a spoon and drape them nicely on a plate.
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