For the white chocolate mousse: heat all the ingredients to 80 °C in a sauteuse whilst stirring constantly. Mix the mixture well with an immersion blender, fill into moulds and chill overnight to 5 °C.
For the white chocolate mousse: heat all the ingredients to 80 °C in a sauteuse whilst stirring constantly. Mix the mixture well with an immersion blender, fill into moulds and chill overnight to 5 °C.
Whisk the chilled mixture in a food processor for approx. 2 minutes. Fill into silicone moulds and deep-freeze.
For the mango topping: bring the mango puree, passion fruit puree, water and gelling agent to the boil briefly and pour immediately over the white chocolate mousse.
For the tonka bean praline: heat the QimiQ Classic, whipping cream and cocoa powder in a Thermomix to 80 °C. Add the chocolate and the tonka beans and allow the mixture to cool to approx. 36 °C, stirring constantly.
Chill overnight and then use to make small pralines. Roll in the finely ground cocoa-sugar mixture.
For the chocolate crumble: knead all the ingredients quickly to form a dough and chill. Crumble and bake in the oven at 160 °C for 8 minutes.
For the plum sorbet: bring the plums to the boil with the preserving sugar. Mix with the QimiQ Classic in a Thermomix. Pour the mass into a Pacojet beaker and freeze to - 18 °C.
Serve with the remaining ingredients.