Dame Ruby
A bold, new version of the classic Belgian dame blanche (vanilla ice cream and dark chocolate sauce), this recipe combines ruby ice cream and ruby chocolate sauce. The base of dark chocolate sponge gives the taste a solid body, whereas the ice cream and sauce add lightness and fruit, sour notes. The new must for every dessert menu in brasseries, casual restaurants and dessert parlours.
- Level:
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Easy
- Makes:
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Serves 10 dessert plates
Ruby ice cream base
Ingredients: Ruby ice cream base
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299 gmilk
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299 gwater
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45 gyoghurt
Preparation: Ruby ice cream base
Warm to 40°C.
Ingredients: Ruby ice cream base
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60 gdextrose
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12 gdried glucose 40DE
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6 gstabiliser
Preparation: Ruby ice cream base
Add and pasteurise.
Ingredients: Ruby ice cream base
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359 gCHR-R35RB1
Preparation: Ruby ice cream base
Mix in well. Let cool.
Ingredients: Ruby ice cream base
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120 graspberry puree
Preparation: Ruby ice cream base
Add cold. Mix again and churn.
Tip: Add basil leaves
Ruby chocolate sauce
Ingredients: Ruby chocolate sauce
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137 gmilk
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512 g35% cream
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5 gbeetroot powder
Preparation: Ruby chocolate sauce
Boil together.
Ingredients: Ruby chocolate sauce
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546 gCHR-R35RB1
Preparation: Ruby chocolate sauce
Pour the above mixture over the chocolate and emulsify with the hand mixer.
Pour in bowl, seal and keep in fridge. Heat to ±45°C before use.
Cocoa Tuille
5 trays of 60 x 40 cm
Ingredients: Cocoa Tuille
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250 gButter 82% fat
Preparation: Cocoa Tuille
Melt.
Ingredients: Cocoa Tuille
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500 gsugar
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50 gCallebaut Cocoa Nibs NIBS-S502
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125 gflour
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25 gCP
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50 gpassionfruit puree
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150 gwater
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50 gglucose DE 40
Preparation: Cocoa Tuille
Add and mix well.
Leave to cool overnight. Spread out thinly on a baking tray lined with baking paper or Silpat. Bake at 150°C for 10 mins.
Power 80 Biscuit
1 tray of 60 x 40 cm
Ingredients: Power 80 Biscuit
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136 gbutter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
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254 gegg yolks
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154 gsugar
Preparation: Power 80 Biscuit
Whip until light. Add ganache.
Ingredients: Power 80 Biscuit
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299 gegg whites
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154 gSugar
Preparation: Power 80 Biscuit
Whip until a meringue. Add to previous mixture.
Pour onto a baking tray with Silpat baking pan or a frame lined with baking paper. Bake at 170°C for 12 mins.
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