HANOS catering wholesale
Become a customer
Foodxperience

Dame Blanche

The Dame Blanche: a popular classic from French cuisine. The original recipe consists of almond ice cream, poached peach, white currants, and lemon sorbet.

Our version consists of:

  • white chocolate sauce
  • almond milk and white chocolate mousse
  • white chocolate powder
  • lemon shards
  • lemon sorbet
  • white chocolate and lemon ganache
  • poached white peach

Ingredients

10gGlucose
50gMilk
200gUnsweetened whipped cream
150gWhite chocolate

400gWhipped cream
35gEgg yolk
125galmond milk
7gagar +
150gChocolate
Mold of choice

melted white chocolate
Malto

150gFresh lemon juice
300gSugar
300gWater
42gAlbumin High Whip

177gVending machine sugar
137gWater
2.5gCortina
600glemon puree
69gglucose powder
38gInvert sugar

300gWhite chocolate callets
115glemon puree
30gsorbitol liquid
40gGlucose syrup
30gmycryo cocoa butter

500gSugar
500gWater
2White wine
juice of 2 lemons
5units.itemsPeaches

Preparation

  1. Bring the milk and cream to a boil.
  2. Dissolve the glucose in it.
  3. Let cool slightly and pour over the chocolate.
  4. Stir well and place in the refrigerator.

  1. Mix agar+, cream, almond milk, and egg yolk and heat while stirring to 80°C.
  2. Add the chocolate and fold together well.
  3. Chill and let rest overnight.
  4. Whip and put into a piping bag.
  5. Pipe a portion into the mold and freeze.

  1. Melt the white chocolate.
  2. Put malto in the food processor.
  3. Run the food processor and slowly add the chocolate until a nice powder forms.

  1. Mix everything with a whisk.
  2. Whip in the KitchenAid.
  3. Spread or pipe into the desired shape.
  4. Let dry for twelve hours in a dehydrator.

  1. Mix all ingredients except the cortina.
  2. Heat gently, making sure the sugars are well dissolved.
  3. Blend in the cortina with an immersion blender.
  4. Churn in an ice cream machine or freeze and churn into a sorbet in the rowzer.

  1. Melt the callets with the mycryo au bain-marie.
  2. Heat the lemon purée to 40°C, add the glucose and sorbitol, and let dissolve.
  3. Mix the chocolate mixture with the fruit mixture and let cool before further processing.

  1. Peel the peaches by briefly dipping them in boiling water and quickly cooling them down.
  2. Cut the peaches down to the pit and twist the halves in opposite directions.
  3. Remove the pits.
  4. Bring the water, sugar, white wine, and the juice of 2 lemons to a boil.
  5. Reduce to low heat and poach the peaches in this liquid.
  6. Let cool in the liquid.

  1. Remove the almond mousse from the mold, let it thaw gently in the fridge, and place on a plate before serving.
  2. Make several stripes of the white chocolate sauce on the plate.
  3. Place the lemon shards against the almond mousse.
  4. Slice the peaches and place a few slices next to the almond mousse.
  5. Spoon the chocolate powder onto the plate.
  6. Pipe the lemon and white chocolate ganache alongside.
  7. Pipe a few stars of almond mousse in between.
  8. Finally, make a quenelle of the lemon sorbet and place it in the center on the white chocolate powder.
  9. Serve the white chocolate sauce separately.