And “classic” Dame Blanche only requires dark, melted chocolate of good quality!Īs you may know, chocolate does not require very high temperatures to melt – you can actually even melt chocolate in your microwave oven. The classic “staged approach” to making the custard ice cream – here mixing the first-mixed egg yolks/sugar mix with the heated dairy (If you ask me, the more modern method is much quicker and just as good 😉 ) The chocolate sauceīelgium is famous for chocolate, and a real Dame Blanche should be served with warm chocolate. The inventive chef improvised with the few remaining ingredients still available – some vanilla ice cream, a piece of chocolate (quickly melted) and, according to some, some whipped cream. One night, supposedly, a dessert-craving visitor to Tivoli’s restaurant came so late in the night that all the desserts were sold out. According to an “alternative origin- story” – impossible to verify, like so much other ice cream lore – the dessert was invented out of necessity at the famous fun fair Tivoli in Copenhagen. In Germany and Switzerland, this dessert is called “ Coupe Dänemark“, which suggests Denmark as the origin. Others add whipped meringue, chestnut paste and other extras, but let’s stick to the basics here! … or is this ice cream dessert actually from Denmark? Several versions add whipped cream on top of the ice cream and the hot chocolate sauce but personally, I find that a bit too rich! (if you are a cream-lover, however, feel free to indulge!). So – back to the vanilla-and-chocolate version of today. And while the Belgian underground organisation Dame Blanche was part of the resistance against the German occupiers during the First World War, I have not found anyone making that linkage to the ice cream dessert. The link to Belgium? I have no idea, except for the fact that Paris is less than an hour’s train ride from Brussels, the capital of Belgium. However, it seems that Escoffier’s dessert was far more advanced than the vanilla ice cream and chocolate-creation we usually think of these days (from what I’ve read, Escoffier’s creation consisted of almond ice cream, white peach and white currants, framed by a greenish-white lemon sorbet). The popular opera wasn’t very scary but did have a quite good-natured ghost – who eventually turned out to be quite alive and lovable, just in time for the opera’s romantic ending. It seems that the name goes back to an opera from 1825 with this very name!Īccording to some, the French chef legend Auguste Escoffier – an avid opera-lover – invented an ice cream dessert around 1825 to honour the opera La Dame blanche (by François-Adrien Boieldieu). But that won’t stop us from taking a look at the existing ice cream loreabout Dame Blanche. You might think that coming up with a combination of vanilla ice cream and warm chocolate could happen anywhere.
Might she be related to the equally ghostly Lady in Black? “The Lady in White” – a classic ghostly apparition.
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