Raspberry Caramel Mascarpone Lime Ice Cream Cake

Raspberry Caramel Mascarpone Lime Ice Cream Cake
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.
Shelf life:
2 Months
Conservation:
Freezer
Containing: 4 Components
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Featured Ingredients

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Callebaut

823

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

Sable Breton

Ingredients

  • 1.1 oz
    egg yolks
  • 2.3 oz
    granulated sugar
  • 2.6 oz
    unsalted butter
  • 15.4 gr
    Sea salt
  • 3.7 oz
    All purpose flour
  • 0.2 oz
    baking powder

Preparation

  1. Sift the flour and the baking powder then set aside
  2. Whip the yolks and sugar until pale
  3. Cream the salt with the butter then add to the egg mixture
  4. Add the dry ingredients. Sheet dough to 6mm and refrigerate for 2 hours
  5. Cut the desired shape with a perforated ring. Brush a thin layer of heavy cream on the surface
  6. Bake at 160°C (320°F) for 20 minutes

Raspberry Caramel

Ingredients

Preparation

  1. Warm Raspberry Puree with the vanilla bean. Reserve
  2. Make a dry caramel with the sugar. Cook to 190°C (374°F) and remove from heat
  3. Add in butter and stir to incorporate
  4. Place the caramel back on the heat and deglaze with warm puree. Cook to 107°C (225°F)
  5. Pour the hot caramel over the Ruby chocolate & salt. Emulsify with an immersion blender
  6. Store in a clean container covered with plastic film in contact with the surface of the caramel

View tools

  • Thermometer
  • Immersion blender
  • Sauce pot
  • Rubber Spatula

Ruby Gelato

Ingredients

  • 9.6 oz
    whole milk
  • 9.6 oz
    almond milk
  • 1.2 oz
    sugar
  • 1.3 oz
    dextrose
  • 0.2 oz
    stabilizer
  • 4.6 oz
    raspberry puree
  • 8.8 oz
    CHR-R35RB1

Preparation

  1. Warm the almond milk and the whole milk
  2. At 25°C (77°F) add ¾ sugar and dextrose
  3. At 45°C (113°F) add the stabilizer mix with the rest of the sugar
  4. Bring to 85°C (185°F) and pour over ruby chocolate
  5. Mature base for 12 hours and then add in raspberry puree
  6. Process in an ice cream machine

View tools

  • Thermometer
  • Immersion blender
  • Ice cream machine
  • Sauce pot
  • Rubber Spatula

Mascarpone-Lime Gelato

Ingredients

  • 9.6 oz
    mascarpone
  • 4.8 oz
    sour cream
  • 1.8 oz
    milk
  • 1.8 oz
    heavy cream
  • 4.8 oz
    granulated sugar
  • 0.2 oz
    lime zest

Preparation

  1. Warm the heavy cream & milk with the granulated sugar and lime zest
  2. Strain over mascarpone and sour cream. Immersion blend
  3. Mature base for 12 hours and process in an ice cream machine

View tools

  • Thermometer
  • Immersion blender
  • Ice cream machine
  • Sauce pot
  • Rubber Spatula

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