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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10.5 ozmilk
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10.5 ozwater
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1.6 ozyoghurt
Preparation: Ruby ice cream base
Warm to 40°C.
Ingredients: Ruby ice cream base
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2.1 ozdextrose
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0.4 ozdried glucose 40DE
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0.2 ozstabiliser
Preparation: Ruby ice cream base
Add and pasteurise.
Ingredients: Ruby ice cream base
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12.7 ozCHR-R35RB1
Preparation: Ruby ice cream base
Mix in well. Let cool.
Ingredients: Ruby ice cream base
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4.2 ozraspberry 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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4.8 ozmilk
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1.1 lb35% cream
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0.2 ozbeetroot powder
Preparation: Ruby chocolate sauce
Boil together.
Ingredients: Ruby chocolate sauce
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1.2 lbCHR-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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8.8 ozButter 82% fat
Preparation: Cocoa Tuille
Melt.
Ingredients: Cocoa Tuille
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1.1 lbsugar
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1.8 ozCallebaut Cocoa Nibs NIBS-S502
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4.4 ozflour
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0.9 ozCP
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1.8 ozpassionfruit puree
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5.3 ozwater
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1.8 ozglucose 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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12.5 oz
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4.8 ozbutter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
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9.0 ozegg yolks
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5.4 ozsugar
Preparation: Power 80 Biscuit
Whip until light. Add ganache.
Ingredients: Power 80 Biscuit
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10.5 ozegg whites
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5.4 ozSugar
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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