Cocoa Crumble with Ruby Chocolate Mousse & Ruby Ice Cream
Indulge in a stunning ruby chocolate dessert featuring layers of rich cocoa crumble, silky ruby chocolate mousse, and refreshing ruby ice cream. Bursting with r
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.keylink.org.
Cooking tools:
- Ice cream maker
- Stand mixer
- Kitchen scale
- Instant-read thermometer
- Blender
- Oven
- Stove
- Refrigerator
- Freezer
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Plate
Ingredients
- 260g ground almonds
- 260g brown sugar
- 210g flour
- 58g Cacao Barry Cocoa Powder; Plein Arome
- 210g butter
- 2g salt
- 390g raspberry purée
- 40g Lemon purée
- 90g Callebaut RB2 Ruby Callets
- 72g gelatine mass or 12.5g Gelatine powder combined with 62.5g water
- 63g egg whites
- 31g dextrose
- 38g glucose powder
- 452g whipping cream
- 300g milk
- 300g water
- 45g yoghurt
- 60g dextrose
- 12g dried glucose 40DE
- 6g stabiliser
- 360g Callebaut RB2 Ruby Callets
- 120g raspberry purée
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