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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.

rok trajanja:: 2 Months
Conservation:: Freezer

Containing: 4 Components

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Demonstration video<span>Raspberry Caramel Mascarpone Lime Ice Cream Cake</span>

Demonstration videoRaspberry Caramel Mascarpone Lime Ice Cream Cake

30 g

egg yolks
65 g

granulated sugar
75 g

unsalted butter
1 g

Sea salt
105 g

All purpose flour
6 g

baking powder

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

120 g

raspberry puree
0.5 g

vanilla bean
120 g

granulated sugar
90 g

butter
45 g

Callebaut Milk Chocolate - 823 - 5kg Block
1 g

Kosher salt

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