Ruby chocolate ice cream
145 g milk
34 g egg yolks
40 g sugar
35 g heavy cream
8 g raspberry puree
1 g gelatin
30 g Ruby chocolate
10 g freeze dried raspberries, chopped
Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
Add gelatin and ruby chocolate.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your raspberry chunks when the ice cream has soft ice consistency.
Fill up your molds and place them in the freezer for about 4 hours.
60 g egg whites
30 g water
90 g sugar
Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.
45 g raspberry puree
2 g gelatin
53 g Italian meringue
72 g heavy cream
Whip heavy cream to soft peaks (90%)
Warm up raspberry puree.
Add gelatin and mix well.
Mix in Italian meringue into puree-mixture.
Fold in whipped cream.
Fill mousse half way through into a silicon mold.
20 g raspberry puree
5 g sugar (optional)
Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour coulis over raspberry mousse and let it set in the fridge.
Pâte Sucrée/ Sugar dough
62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 6 mm and cut them out with a heart shaped cookie cutter.
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure they just get brown on the edge. They are baked through if the bottom is light brown.
Crumble some of them for garnish.
You can freeze the leftover sugar dough for up to 2 months.