Medium
Makes: 2 Yield
Ruby's sour and fruity notes pair perfectly with the slightly sweet & acidic notes of mascarpone and the tartness of raspberries.Ruby's sour and fruity notes pair perfectly with the slightly sweet & acidic notes of mascarpone and the tartness of raspberries.Ruby's sour and fruity notes pair perfectly with the slightly sweet & acidic notes of mascarpone and the tartness of ras...
- Shelf life:
- 2 Months
- Conservation:
- Freezer
Containing: 4 Components
Sable Breton
Ingredients: Sable Breton
-
30 gegg yolks
-
65 ggranulated sugar
-
75 gunsalted butter
-
1 gSea salt
-
105 gAll purpose flour
-
6 gbaking powder
Preparation: Sable Breton
- Sift the flour and the baking powder then set aside
- Whip the yolks and sugar until pale
- Cream the salt with the butter then add to the egg mixture
- Add the dry ingredients. Sheet dough to 6mm and refrigerate for 2 hours
- Cut the desired shape with a perforated ring. Brush a thin layer of heavy cream on the surface
- Bake at 160°C (320°F) for 20 minutes
Raspberry Caramel
Ingredients: Raspberry Caramel
-
120 graspberry puree
-
0.5 gvanilla bean
-
120 ggranulated sugar
-
90 gbutter
-
1 gKosher salt
Preparation: Raspberry Caramel
- Warm Raspberry Puree with the vanilla bean. Reserve
- Make a dry caramel with the sugar. Cook to 190°C (374°F) and remove from heat
- Add in butter and stir to incorporate
- Place the caramel back on the heat and deglaze with warm puree. Cook to 107°C (225°F)
- Pour the hot caramel over the Ruby chocolate & salt. Emulsify with an immersion blender
- Store in a clean container covered with plastic film in contact with the surface of the caramel
Tools
- Thermometer
- Immersion blender
- Sauce pot
- Rubber Spatula
Ruby Gelato
Tools
- Thermometer
- Immersion blender
- Ice cream machine
- Sauce pot
- Rubber Spatula
Mascarpone-Lime Gelato
Ingredients: Mascarpone-Lime Gelato
-
272 gmascarpone
-
136 gsour cream
-
51 gmilk
-
51 gheavy cream
-
136 ggranulated sugar
-
5 glime zest
Preparation: Mascarpone-Lime Gelato
- Warm the heavy cream & milk with the granulated sugar and lime zest
- Strain over mascarpone and sour cream. Immersion blend
- Mature base for 12 hours and process in an ice cream machine
Tools
- Thermometer
- Immersion blender
- Ice cream machine
- Sauce pot
- Rubber Spatula
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