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:
Easy
Makes:
Serves 10 dessert plates

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: Add basil leaves

Ruby chocolate sauce

Ingredients: Ruby chocolate sauce

  • 4.8 oz
    milk
  • 1.1 lb
    35% cream
  • 0.2 oz
    beetroot powder

Preparation: Ruby chocolate sauce

Boil together.

Ingredients: Ruby chocolate sauce

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

  • 8.8 oz
    Butter 82% fat

Preparation: Cocoa Tuille

Melt.

Ingredients: Cocoa Tuille

  • 1.1 lb
    sugar
  • 1.8 oz
    Callebaut Cocoa Nibs NIBS-S502
  • 4.4 oz
    flour
  • 0.9 oz
    CP
  • 1.8 oz
    passionfruit puree
  • 5.3 oz
    water
  • 1.8 oz
    glucose 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

  • 12.5 oz
    80-20-44NV
  • 4.8 oz
    butter

Preparation: Power 80 Biscuit

Melt together.

Ingredients: Power 80 Biscuit

  • 9.0 oz
    egg yolks
  • 5.4 oz
    sugar

Preparation: Power 80 Biscuit

Whip until light. Add ganache.

Ingredients: Power 80 Biscuit

  • 10.5 oz
    egg whites
  • 5.4 oz
    Sugar

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.