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Dame Blanche

Vanilla ice cream with chocolate sauce and whipped vanilla cream.

Dairy Eggs Sugar

Debic plated dame blanche by Thijs Vervloet

Thijs Vervloet

Colette – De Vijvers

Ingredients

Vanilla ice cream

600 g Debic Cream 35%

2 kg milk

240 g egg yolk

350 g sugar

14 g stabilizer

2 vanilla pods

Chocolate sauce

350 g Grand cru chocolate, 70%

250 g water

250 g sugar

Vanilla cream

250 g Debic Cream 35%

1 vanilla pod

40 g icing sugar

Debic products used

Cream 35% 1L

Preparation

Vanilla ice cream

Combine all the ingredients and heat to 83°C while stirring.

Cover and allow to infuse overnight in the refrigerator.

Strain and churn in the ice cream maker.

Chocolate sauce

Bring the water and sugar to a boil and mount with the chocolate.

Vanilla cream

Whip the cream until it makes soft peaks and mix in the pulp of the vanilla pod and the icing sugar.

Assembly

Arrange three quenelles of vanilla ice cream in a deep dish.

Serve with the chocolate sauce and vanilla cream.

Dairy Eggs Sugar

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