Chocolate Tonka Bean Mousse with Red Cabbage

Ingredients

• 500 g red cabbage
• 1 orange
• 1 tbsp vinegar
• 3 tbsp Lemon juice
• 2 tbsp Orange juice
• 3 tbsp oil
• 1 pinch ground cumin
• ground pepper
• Salt
• sugar
• 100 g dark chocolate
• 100 g milk chocolate
• 20 ml orange liqueur
• 3 eggs
• 1 Tbsp vanilla sugar
• 100 g whipping cream
• 3 tonka beans
• 1 tsp gingerbread spice
• 40 g sugar
• orange slice (for garnish)
• star anise
• lavender sprig
• orange syrup (for garnish)

Instructions

1. 1.

   Heat the cream with the tonka beans and let it steep for 20 minutes. Then allow it to cool completely, strain the cream through a sieve and chill again. Roughly chop the chocolate and melt it together with the orange liqueur in a double boiler. Remove from heat. Separate the eggs; beat the yolks with vanilla sugar until frothy, until the sugar dissolves. Whip the chilled cream stiffly. Beat the egg whites with sugar into stiff peaks. Add the yolk mixture to the chocolate and fold in the gingerbread spice with a whisk. Spoon the whipped cream onto the chocolate mixture and quickly fold in with the whisk before it sets. Gently fold in the meringue. Seal the bowl with plastic wrap and refrigerate for at least 3 hours.

2. 2.

   For the red cabbage, quarter the cabbage, remove the core and finely shred. Mix with vinegar and combine well, letting it sit for about 15 minutes while stirring repeatedly, pressing firmly. Fillet the orange, cut the fillets into small pieces. Whisk together lemon and orange juice, cumin, salt, sugar, pepper, and oil to make a dressing. Rinse the cabbage under lukewarm water, squeeze out excess moisture, and mix with the dressing and orange pieces. Cover and let it marinate.

3. 3.

   To serve, layer the red cabbage with orange slices and place a mound of tonka mousse on top. Garnish with orange slices, star anise, and lavender as desired. Drizzle some orange syrup around the cabbage.