Vanilla-tonka tartlet with gooseberries

Vanilla-tonka mousse

425 g milk 
1 vanilla pod
1 tonka bean
2 g lime zest
100 g egg yolk
100 g sugar
35 g custard
7 g gelatine + 35 g cold water
550 g firmly whipped whipping cream
18 pickled Prestige gooseberries (see pickled soft fruit recipe)

Use the vanilla and tonka bean to make a crème anglaise. Boil an infusion of milk, vanilla, tonka bean and lime zest. Make a ruban of the egg yolk, sugar and custard. Pour the infusion into the ruban and cook to 84°C while stirring. Dissolve the soaked gelatine in the mixture. Cool until 25°C while stirring and blend in the firmly whipped whipping cream with a spatula. Fill three quarters of the mould with mousse and place a marinated gooseberry inside. Freeze lightly.

Crispy feuilletine fond

For 20 bases with a diameter of 6.5 cm
50 g feuilletine
0.1 g salt
0.1 g citric acid
10 g almond praline
5 g sunflower oil
230 g Callebaut W2 White Chocolate

Mix all the dry ingredients. Add the praline and oil. Add the melted chocolate and stir. Create an even layer, up to about 2 mm thick, on a sheet of baking paper. Cut circles with a diameter of 6.5 cm.

Condensed milk glazing

120 g water
450 g sugar
450 g glucose
26 g gelatine + 130 g water
300 g condensed milk
75 g Callebaut W2 White Chocolate

Heat the water with the sugar and glucose until the mixture becomes transparent.Dissolve the soaked gelatine in the mixture. Add the condensed milk and chocolate and blend. Allow the mixture to rest for 24 hours. Glaze the frozen tartlet with the glazing at 35°C.
Place the tartlet on top of the crispy fond and put in the refrigerator.

Decoration

Rozet vanilla whipping cream
Chocolate gallet
Pickled gooseberries (see pickled soft fruit recipe)