Captains Dinner Logo
to top
tonka bean mousse with blood orange ragout and crispy won ton slices

Tonka bean mousse with blood orange ragout

February 9th, 2019 | Süßes

In five days is Valentine’s Day! Unfortunately, my dearest captain is not ashore. But if he were there, I would spoil him with this dessert: It comes along in three layers: a blood orange ragout, seasoned with grenadine, a quark yoghurt mousse flavored with tonka beans, and topped with deep-fried wonton strips and salted caramel. A dessert that sparkles in your mouth, and certainly enchants your sweetheart!

Tonka bean mousse with blood orange ragout Tonka bean mousse with blood orange ragout

This post contains advertising.

Granted, it takes time to prepare this dessert, but I promise it’s worth it. So much! The good thing: you can prepare the blood orange ragout and mousse the day before. You can also fry the wonton strips before your sweetheart (or your guests) arrive. Then you just have to arrange with caramel, salt and powdered sugar.

Tonka bean mousse with blood orange ragout

(6 servings)

Blood orange ragout

4 Moro or blood oranges
cut out the fillets of 2 oranges, squeeze out the other 2
1 organic orange
scrap the zest from the orange, bring the zest to a boil in 250 ml of water, drain, rinse off with cold water
2 cl Grenadine (pomegranate syrup)
bring to a boil, add zest, allow to steep for 20 minutes
1 TS light cane sugar
add to the grenadine zest mixture, add the orange juice, bring to a boil
1 heaped ts of cornstarch
mix the starch with a little cold water, stir in, thicken the orange sauce
carefully mix the orange fillets, fill into glasses, cool
the blood orange ragout must be cold before the next layer, the tonka bean mousse is filled into the jars

Tonka bean mousse

250 g quark (40% fat)
70 g yoghurt (10% fat)
½ tonka bean, grated
stir until smooth
0 ml of orange juice
2 sheets of gelatine
soak gelatine in orange juice
50 g of light cane sugar
add to the orange juice, heat (do not boil!) until the gelatine has dissolved, then add to the curd yoghurt mass
200 g whipped cream
fold in, fill on top of the blood orange ragout and chill for at least 2 hours (or overnight)

Crispy wonton and salted caramel

8 wonton sheets (frozen products)
cut into 5 mm wide strips
vegetable oil
heat in a small saucepan, fry the wontons strips in portions until crunchy, drain on kitchen paper, spread the cooled wonton strips on the glasses
powdered sugar
dust with powdered sugar
3 TS light cane sugar
heat in a small pan, caramelise, drizzle the glasses with caramel, pulling strings, as in the photo
6 dashes of Fleur de Sel
serve the jars sprinkled with salt

This is how the wife of the captain does it

I order the tonka beans online at Hansefein. Hansefein does not use any plastic packaging, but jars and cans. To refill the glasses, the products are packaged in bags made from sugar and lactic acid. This young start-up company shows that plastic waste prevention is possible!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Lueneburg Heath, break at Heidschnucken trail, flowers and hiking boots July 17th, 2018 | Landgänge

On foot: 120 kilometers on the “Heidschnucken” trail

Just put the backpack on, lock the front door and see how far you can walk in six days. We made it from Hamburg-Fischbek to Soltau. Across the northern Lüneburg Heath – on the so-called “Heidschnucken Trail” [Heidschnucke is a group of moorland sheep from northern Germany]. Just walk, eat, sleep. Mobile phone only for emergencies, no I-pad, no appointment book.

read more
Tokaj wine at Árpád-hegy Pince vineyard in Szerencs/Ungarn October 19th, 2018 | Landgänge

Tokaj wine tasting with Adam Varkoly

Our trip to Budapest also took us to Hungary’s most famous wine-growing region, the Tokaj region. There we met a young Hungarian winemaker full of esprit, Ádám Varkoly. If you think Tokaj wines have to be sweet and full-bodied, Ádám will quickly teach you a lesson. His winery Árpád-hegy Pince in Szerencs also produces wonderful, dry wines from Furmint.

read more
Hähnchenspieße mit Pfirsich-Paprika-Relish July 2nd, 2020 | main dishes

Chicken skewers with peach and pepper relish

The recipe has what it takes to become this summer’s favorite recipe! Finely marinated chicken skewers glazed with honey and a fruity relish made from peach, bell pepper and spring onions. That suits a warm summer evening!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.