Chef’s Recipe: Strawberry Tonka Mousse

Makes approximately 8 servings

Strawberry tonka mousse

Method

• Melt white chocolate.
• Soak gelatin sheet in cold water.
• Heat strawberry purée to a low simmer.
• Whip cream to a soft peaks and add grated tonka bean.
• Remove gelatin from water, squeeze off excess and dissolve in hot strawberry purée.
• Mix strawberry gelatin mixture into white chocolate.
• In parts, gently fold whipped cream into strawberry gelatin, chocolate mixture.
• Pour mousse into individual glasses.
• Chill until ready to garnish.

Strawberry topping

Method

• Dice strawberries and toss with sugar.
• Gently drop strawberries onto mousse.

Tonka bean whipped ganache

Method

• Soak gelatin in cold water.
• Heat first measurement of cream with corn syrup and grated tonka bean until steamy.
• Pour over white chocolate and let sit. After a few minutes mix ensuring no streaks of chocolate remains.
• Remove gelatin from water, squeezing off excess and combine completely in chocolate mixture.
• Mix in remaining cream.
• Refrigerate overnight.
• Whip until smooth and light, being careful not to over mix.
• Pipe into mousse cups.

Strawberry powder

Method

• Purée strawberries.
• Spread in a very this layer on a parchment paper lined baking sheet.
• Bake at lowest oven temperature until completely dry.
• Grind dried strawberry purée into fine powder.
• Dust mousse cups with strawberry powder.

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