White Chocolate Mousse with Tonka Bean
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 6 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g couverture, white
- 1 egg (s)
- 1 egg yolk
- 0.5 ½ tonka bean (s), rubbed off from it
- 1 tablespoon water
- 1 egg white
- 500 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Heat two pots on the stove with approx. 0.5 l of water each for melting the couverture and whipping the egg cream.
- Roughly chop the couverture and gently melt it in a bowl on a water bath at max. 40 ° C.
- In another bowl, add the egg, egg yolk, grated tonka bean, and water. Beat it on the second, not boiling water bath until the volume has doubled and a nice cream has formed. Make sure that the egg does not curdle.
- Then slowly but steadily stir the still warm cream into the melted couverture until a homogeneous mass is formed. Let these cool down completely.
- In the meantime, beat the egg white and cream separately until stiff. First carefully mix the cream and then the egg white with the cream.
- Then either pour the cream into a larger bowl or fill it into portion bowls and refrigerate until ready to eat. This takes about 5 - 6 hours. It can also be prepared the day before without any problems.
- Tip: If you would like to add some rum, amaretto or Cointreau, you can stir about 2 cl of it together with the cream into the couverture.
- Note: Tonka beans contain coumarin, so people who take blood-thinning medication should switch to vanilla sugar as a flavor.
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