2023-04-26 13:24:32
Ingredients for the mousse:
Put the silken tofu in a container and briefly puree with a hand blender. Whip the cream with the cream stiffener until creamy. Divide the chocolate into pieces and melt in a water bath.
Gradually add the melted chocolate to the tofu and stir gently. Then fold in the cream in portions. Chop the mace very finely. Wash the citrus fruits thoroughly and grate part of the peel. Season the chocolate mass with the zest and the nutmeg. If desired, sweeten with a little maple syrup or brown sugar.
Put the mousse au chocolat in the fridge and let it cool down.
Ingredients for fruit and decoration:
Peel mangoes and cut the flesh into small cubes. Halve half of the passion fruit and scoop out the inside. Split the vanilla pod and scrape out the pulp. Put the mango and passion fruit in a bowl and mix. Add the vanilla pulp, the scraped-out vanilla bean and some sugar. Set aside in the fridge.
Put the cashew nuts in a pan and toast them lightly. Add maple syrup and mix with the cashew nuts. Caramelize everything briefly, then put the nuts on baking paper, spread them out a bit and leave to cool. Halve the other half of the passion fruit and press the cut side in brown sugar. Caramelize the sugared surface with a kitchen Bunsen burner until golden brown or roast briefly in a pan.
serving:
Pour the chocolate mixture into glasses. Add 1 portion of marinated mango cubes to each. Scatter the caramelized cashew nuts on top. If you like, you can roughly chop the cashew nuts beforehand. Place a caramelized half passion fruit and garnish the mousse au chocolat with basil leaves.
Further information
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