Tonka bean mousse with blood orange ragout

February 9th, 2019 | sweets

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 A nutmeg or citrus grater is most suitable for grating tonka beans

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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

70 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!

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Jakob says:

December 30th, 2021 at 17:52

Hey Bettina,

nice recipe. I just wonder how much prange juice to use? Can I assume to take only the amount that is necessary for the gelatine?
Or should it be more?

Best and thank you
Jakob

Reply
1. Bettina Wiebe says:
  
  December 30th, 2021 at 18:44
  
  Thank you, Jakob,
  for your comment. You are right, there was a mistake on my blog.
  For the Mousse you need 70 ml of organge juice.
  Sorry for this!
  I hope you’ll try out the recipe. It’s wonderful!
  If you try it, I would love to receive your feedback!
  Best regards and my best wishes for 2022!
  Bettina

August 2nd, 2018 | side dishes

Eggplant Dip – Mediterranean flavour

This dip of eggplant, herbs and yoghurt is a great accompaniment to roast meat and fish. It goes perfectly well with my recipe of Greek mince steaks with grilled watermelon. But even as a starter it is unbeatable: simply serve as a spread on crispy roasted bread. Fits.