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.


Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Cocoa Crumble

ingredients preparation
  • 260g
    almond powder
  • 260g
    brown sugar
  • 210g
    pastry flour
  • 58g
  • 210g
    fresh butter
  • 2g

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 preparation
  • 362g
    raspberry puree
  • 90g
    kalamansi puree

Warm to 40°C.

  • 90g
  • 72g
    gelatine mass

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

  • 63g
    egg whites
  • 31g
  • 38g
    glucose powder

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

  • 452g
    whipped cream 35%

Add and use immediately.

Ruby Ice Cream Base

ingredients preparation
  • 299g
  • 299g
  • 45g

Warm to 40°C.

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

Add and pasteurise.

  • 359g

Mix in well. Let cool.

  • 120g
    raspberry puree

Add cold. Mix again and churn.

Tip: Serve with Callebaut Brésilienne BRES.

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