THE IRRESISTIBLE DAME BLANCHE - A HOMAGE TO THE CAPRICE

The legendary Dame Blanche dessert is reimagined here with a Neuhaus twist inspired by the Caprice praline. It perfectly balances the creaminess of homemade vanilla ice cream, the richness of chocolate sauce, and the irresistible crunch of a Neuhaus nougatine. At Neuhaus, nougatine is an art form. It imparts to the Irrésistibles pralines their distinctive and inimitable crunch. Here, it introduces a gourmet, textured element to this reimagined classic.

Homemade vanilla ice cream

INGREDIENTS (for 1 litre of ice cream)

300 ml whole milk

300 ml heavy whipping cream (minimum 35% fat content)

175 g caster sugar

5 egg yolks

1 vanilla pod (or a good quality natural vanilla essence)

Utensils

Bowl for cooling with ice cubes

Saucepan

Whisk

Ice cream maker (optional but recommended)

Food thermometer

Summary of preparation times

Preparation: 15 minutes

Cooking: 10 minutes

Resting: 4 hours minimum

Blending: 40 minutes

Deep-freezing: 4 hours

Quick tip: If you’re short on time, replace the homemade ice cream with a quality artisanal vanilla ice cream from a reputable manufacturer or a local producer.

Preparation

1. Infuse the vanilla

Halve the vanilla pod and extract the seeds.

Place the seeds and pod halves in a saucepan with the milk, cream, and half the sugar.

Gently heat until just below a boil, then remove from the heat and allow it to infuse.

2. Blanch the egg yolks

Whisk the yolks with the remaining half of the sugar until you achieve a pale, thick mix - ture (called a ‘ribbon’).

3. Cook the custard

Pour half the hot milk over the egg yolks, continuously whisking.

Return the mixture to the saucepan and place it over low heat.

Heat to 80°C while stirring with a wooden spatula. Do not allow it to boil!

Spoon test: if you draw a line on the back of a spoon dipped in the cream and it remains clear, it’s ready.

4. Allow it to cool and churn

Place the mixture in a bowl set in an ice bath and let it cool rapidly.

Refrigerate for at least 4 hours before using an ice cream maker to churn the ice cream.

Once the ice cream has set, place it in the freezer for at least 4 hours before serving.

Chocolate sauce

INGREDIENTS

200 ml of heavy whipping cream (minimum 35% fat content)

50 g sugar

100 g high-quality dark chocolate (minimum 70 % cocoa)

Utensils

Bowl

Scale

Saucepan

Whisk

cooktop

Food thermometer

Summary of preparation times

Preparation time: 5 minutes

Cooking: 5 minutes

Preparation

1. Heat the cream

In a saucepan, heat the cream until it simmers, but do not allow it to boil.

Add the sugar and stir until it has fully dissolved.

2. Incorporate the chocolate

Off the heat, add the chopped chocolate.

Stir gently until a smooth, shiny sauce is achieved.

3. Serve or preserve

Use right away for a creamy topping.

Store in the refrigerator for up to three days for later use.

Reheating: use a bain-marie or microwave oven on low power (300 W).

Crispy crunchiness. The signature Neuhaus mark

The element that makes the difference! To add an irresistible crunchy texture, crush some Neuhaus Thins, pistachio, Guérande salt or speculoos. These are the same fine nougatines used in our Irrésistibles pralines to provide that inimitable crunchy, caramelised touch.

If you don’t have any Thins to hand, you can make a homemade crisp. Crush some nou - gatine or hard toffee bits. Add some toasted, chopped hazelnuts for an even tastier treat.

Plating. The art of the irresistible Dame Blanche

Step 1: Place two generous scoops of vanilla ice cream in a bowl or soup plate.

Step 2: Generously cover with hot chocolate sauce.

Step 3: Sprinkle with crunch for an explosion of textures.

Step 4: (optional). To enhance the experience, add a finishing touch with a mint leaf or a few cocoa nibs.

ADVICE FROM THE MAÎTRE CHOCOLATIER

Serve in chilled bowls to slow down the melting of the ice cream.

Explore temperature contrasts: combining hot chocolate and ice cream creates an irre - sistible thermal shock.