Sweet Bean Mousse

For the bean brittle: Dry the cooked beetle beans a little in the oven at 150°C and chop them coarsely. Caramelize granulated sugar in a pan, stir in the chopped beans and let the mixture cool on baking paper. Be careful, it is very hot! Chop the cooled bean brittle.For the bean mousse: beat the eggs with the lactose (1 Tbsp. water and granulated sugar) over a haze until foamy. Squeeze soaked gelatin, add and stir until cold. Strain beetle beans and stir in. Add rum, grated chocolate and vanilla sugar. Whip cream until semi-stiff, stir some of the cream into the mixture. Briefly whip the mixture with the remaining cream. Mix about one third of the mass with the bean brittle and pour into a mold lined with foil. Pour the rest of the mixture into a bowl and chill.

Preparation Tip:

Garnish with some rum raisin or chocolate glaze, cooked beans and lemon balm leaves.Serving suggestion: For a fruity, therefore lighter version, serve the mousse together with the bean brittle and a fruit sauce.

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