Home Recipes Dame Blanche by Thijs Vervloet

Dame Blanche by Thijs Vervloet

Chef Thijs Vervloet loves immaculately ironed table linen, silverware, cut glass and white porcelain. “I am committed to a classic French-Belgian, gourmet cuisine. That means classic dishes and recognisable, high-quality products on the plate." So this recipe for a Dame Blanche ice cream suits him well. It is, of course, not just a sundae made from vanilla ice cream and hot chocolate sauce.

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Thijs Vervloet Dessert ice cream
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Thijs Vervloet

Colette – De Vijvers

Ingredients

For 10 servings

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

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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

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.

Recipe tags Thijs Vervloet Dessert ice cream Vanilla Chocolate
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