Ruby chocolate mousse & cocoa crumble

This recipe combines a few dessert essentials – which together create a full-blast taste experience. The dessert creates a tasty match between the indulgence and crunch of the dark crumble and the fresh and fruity sensation of ruby. Stimulating the entire palate, this dessert will surprise your customers with its lightness and with its bold flavours. Preparing the different components takes some time of course – yet once done, plating goes fast and efficient.
Level:
Medium

Cocoa Crumble

Ingredients: Cocoa Crumble

  • 9.2 oz
    almond powder
  • 9.2 oz
    brown sugar
  • 7.4 oz
    pastry flour
  • 2.0 oz
    CP
  • 7.4 oz
    fresh butter
  • 0.1 oz
    salt

Preparation: Cocoa Crumble

Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray lined with baking paper and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes.

Ruby chocolate mousse

Ingredients: Ruby chocolate mousse

  • 12.8 oz
    raspberry puree
  • 3.2 oz
    kalamansi puree

Preparation: Ruby chocolate mousse

Warm to 40°C.

Ingredients: Ruby chocolate mousse

Preparation: Ruby chocolate mousse

Mix and melt to 35°C.
Add to purees and mix well.

Ingredients: Ruby chocolate mousse

  • 2.2 oz
    egg whites
  • 1.1 oz
    dextrose
  • 1.3 oz
    glucose powder

Preparation: Ruby chocolate mousse

Whip together. Warm slightly to create
a Swiss meringue. Fold into puree-mixture.

Ingredients: Ruby chocolate mousse

  • 1.0 lb
    whipped cream 35%

Preparation: Ruby chocolate mousse

Add and use immediately.

Ruby Ice Cream Base

Ingredients: Ruby Ice Cream Base

  • 10.5 oz
    milk
  • 10.5 oz
    water
  • 1.6 oz
    yoghurt

Preparation: Ruby Ice Cream Base

Warm to 40°C.

Ingredients: Ruby Ice Cream Base

  • 2.1 oz
    dextrose
  • 0.4 oz
    dried glucose 40DE
  • 0.2 oz
    stabiliser

Preparation: Ruby Ice Cream Base

Add and pasteurise.

Ingredients: Ruby Ice Cream Base

Preparation: Ruby Ice Cream Base

Mix in well. Let cool.

Ingredients: Ruby Ice Cream Base

  • 4.2 oz
    raspberry puree

Preparation: Ruby Ice Cream Base

Add cold. Mix again and churn.

Tip: Serve with Callebaut Brésilienne BRES.