White Chocolate Mousse with Tonka Bean

Summary

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

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Instructions

1. Heat two pots on the stove with approx. 0.5 l of water each for melting the couverture and whipping the egg cream.
2. Roughly chop the couverture and gently melt it in a bowl on a water bath at max. 40 ° C.
3. 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.
4. Then slowly but steadily stir the still warm cream into the melted couverture until a homogeneous mass is formed. Let these cool down completely.
5. 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.
6. 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.
7. 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.
8. Note: Tonka beans contain coumarin, so people who take blood-thinning medication should switch to vanilla sugar as a flavor.