Tonka Bean Mousse with Pear Ragout

Whisk one egg and one egg yolk until frothy in a bain-marie. Soak one sheet of gelatin in cold water and dissolve it in the warm egg mixture.

Melt 150 grams of white chocolate in a bain-marie. Mix the chocolate with the egg mixture, and add approx. 1/2 Tonka bean. Whip 250 grams of cream until not quite stiff and fold it in. Pour into glasses and chill until serving.

Peel and dice the pear. Briefly steam the pear cubes in water with lemon juice and white wine until almost soft. Serve the Tonka bean mousse with pear ragout and dark chocolate shavings.