Ice cream base with ruby rb1

level 1

Here’s a brand new ice cream to spoil the taste buds of your guests. With ruby ice cream, you can have them indulge in a fruity refreshment with sour notes, a perfect end to dinner. To preserve the natural ruby taste and colour, the chefs worked with yoghurt. Yoghurt adds some acidity which you need to prevent the colour from fading. On top, yoghurt pairs very well with the taste of ruby and guarantees light and sensual taste experience.

Componentes de las recetas

Productos Callebaut utilizados

Base helado rubi

IngredientesPreparación
  • 299g
    leche
  • 299g
    agua
  • 45g
    yogur

Calentar a 40ºC

  • 60g
    dextrosa
  • 12g
    glucosa 40DE
  • 6g
    estabilizante

Añadir y pasturizar

  • 359g
    RB1

Mezclar bien. Dejar enfriar

  • 120g
    puré de frambuesa

Añadir frio. Mezclar otra vez y batir