Dame Ruby

level 1

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.

Recipe components

Used Callebaut products

Ruby ice cream base

IngredientsPreparation
  • 299g
    milk
  • 299g
    water
  • 45g
    yogurt

Warm to 40°C.

  • 60g
    dextrose
  • 12g
    dried glucose 40DE
  • 6g
    stabiliser

Add and pasteurise.

Mix in well. Let cool.

  • 120g
    raspberry puree

Add cold. Mix again and churn.

Tip: Add basil leaves

Ruby chocolate sauce

IngredientsPreparation
  • 137g
    milk
  • 512g
    35% cream
  • 5g
    beetroot powder

Boil together.

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

IngredientsPreparation

5 trays of 60 x 40 cm

  • 250g
    Butter 82% fat

Melt.

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

IngredientsPreparation

1 tray of 60 x 40 cm

  • 353g
    Power 80
  • 136g
    butter

Melt together.

  • 254g
    egg yolks
  • 154g
    sugar

Whip until light. Add ganache.

  • 299g
    egg whites
  • 154g
    Sugar

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.