Lady Blanche with rainbow crumble

Favorites

1h10

•

Medium

Freshly turned ice cream gives sooooovel happiness! And then that rainbow crumble about it, chocolate sauce and whipped cream: that's really off. Delicious and beautiful!

Freshly turned ice cream gives sooooovel happiness! And then that rainbow crumble about it, chocolate sauce and whipped cream: that's really off. Delicious and beautiful!
Kitchen must haves
Ingredients

What do you need?

Quantity: 8p

Vanilla cream:
500 ml of milk
250 ml room
2 vanilla stones
140 gr. yolks (7 large eggs)
125 gr. crude sugar

Rainbow Cookie Crumble:
110 gr. cold butter in small pieces
225 gr. flower
75 gr. cane sugar
sniff salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml of milk

Cream :
250 ml whipped cream
1 tbsp coconut blossom sugar

Vanilla cream:
500 ml of milk
250 ml room
2 vanilla stones
140 gr. yolks (7 large eggs)
125 gr. crude sugar

Rainbow Cookie Crumble:
110 gr. cold butter in small pieces
225 gr. flower
75 gr. cane sugar
sniff salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml of milk

Cream :
250 ml whipped cream
1 tbsp coconut blossom sugar
Preparation method

How do you make this?

Vanilla cream:

Mix the cane sugar under the yolks in a glass bowl. Add the vanilla energy. Beat lightly.

Pour the milk and cream into a cooking pot, add the indefinitely vanilla pods and bring to the boil.

Pour on the yolk mixture. Mix well together and pour everything back into the pot. Now you have an anglaise.

Bringing to just under the boiling point while stirring (ideal is 85 °). Do the test with a spatula: dip a spatula in the mix and draw a line. If it remains beautifully visible without the line shown drops, it is ready.

If necessary, sieve. Cool in a double bottom with ice. Pour the anglaise into the ice machine (the ice element must be in the freezer for at least 24 hours) and run for 30 minutes.

Crumble:

Put the ingredients for the crumble in a dish and mix everything with the fingertips together. Knead well between the hands.

Finally, add the rainbow prinks. Divide evenly on a baking sheet with baking paper and bake for 12 minutes at 170 °.

Allow to cool.

Beat the whipped cream with coconut flower sugar, put in a piping bag.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.