Oh, heck, who am I kidding? I don't need someone's grandma's old cookbook when I have the internet at my beck and call. Yippie!
Take at gander at this:
Ori's Dessert Bar Ori, a marvelous-sounding chef at whose dessert table I would like to sit, offers up a luscious-sounding Tonka Bean mousse, and, as if that weren't enough, a ganache. *sigh* Read it and weep with tears of joy.
So I bought the beans yesterday and have already put a few into a jar of sugar. I expect that by the end of the week the sugar will smell faintly of vanilla, cherry and almond. I may make a simple syrup with it in order to mix it with mineral water for an interesting take on Italian soda. I could also use instead the Tonka sugar when a baking recipe calls for granulated sugar. Imagine chocolate chip cookies with a little extra umpf!
30 ml cognac
30 ml creme de cacao dark
30 ml cream
Shake and strain into a cocktail glass and grate Tonka bean instead of nutmeg on top.
With Brandy Alexander in hand, let's all party like it's pre-1954. Yowza!