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.
Recipe
Ruby ice cream base
| ingredients | preparation |
|---|---|
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Warm to 40°C. |
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Add and pasteurise. |
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Mix in well. Let cool. |
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Add cold. Mix again and churn. |
Tip: Add basil leaves |
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Ruby chocolate sauce
| ingredients | preparation |
|---|---|
|
Boil together. |
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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. |
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Cocoa Tuille
| ingredients | preparation |
|---|---|
5 trays of 60 x 40 cm |
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Melt. |
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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. |
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Power 80 Biscuit
| ingredients | preparation |
|---|---|
1 tray of 60 x 40 cm |
|
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Melt together. |
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Whip until light. Add ganache. |
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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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