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.

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Recipe components

Used Callebaut products

Ruby ice cream base

Ingredients	Preparation
299g milk 299g water 45g yoghurt	Warm to 40°C.
60g dextrose 12g dried glucose 40DE 6g stabiliser	Add and pasteurise.
359g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Mix in well. Let cool.
120g raspberry puree	Add cold. Mix again and churn.
Tip: Add basil leaves

Ruby chocolate sauce

Ingredients	Preparation
137g milk 512g 35% cream 5g beetroot powder	Boil together.
546g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	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

Ingredients	Preparation
5 trays of 60 x 40 cm
250g Butter 82% fat	Melt.
500g sugar 50g Callebaut Cocoa Nibs NIBS-S502 125g flour 25g CP 50g passionfruit puree 150g water 50g glucose DE 40	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

Ingredients	Preparation
1 tray of 60 x 40 cm
353g 80-20-44NV 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.