Ruby plated dessert

Chef Ryan Stevenson developed this dessert as closing of a fine dining experience. It surprises with a variety of exciting flavours and textures that pair extremely well with ruby. The recipe combines both indulgent, rewarding and refreshing sensations, yet always with plenty of acidity and fresh sour notes. Simply to create a light and a perfect end to dinner. Feel free to give the components your own twist or combine them in such a way to create your own, unique style. The preparation of all components takes some time of course – yet once prepared, plating goes fast.

Level:: Difficult
Makes:: Makes 10 dessert plates

1 tray of 60 x 40 cm

150 g

sugar
32 g

T45 flour
76 g

almond powder 100%
41 g

mirin
35 g

fig and violet mustard
32 g

melted butter
35 g

egg whites

Mix together in robot coupe. Leave to set.

Spread out on silpat using a stencil. Bake at 160°C for 12 mins. Fold over small rolling pin. Let cool.

600 g of crémeux

83 g

sugar
7 g

NH pectin
6 g

ice cream stabiliser

Mix together.

83 g

water
166 g

lime juice
119 g

avocado

Warm slightly in thermomix.

53 g

egg yolks

Add together with pre-mixed sugar. Cook to 82°C.

83 g

Butter 82% fat

Add. Leave to cool.

1 tray of 60 x 40 cm

290 g

whole egg(s)
151 g

invert sugar
279 g

flour T45
139 g

icing sugar
4 g

salt
12 g

baking powder
3 g

lime zest

Mix together.

90 g

Banana purée
232 g

melted butter 82%

Add.

Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.

1

peeled pineapple
72 g

water
12 g

orange zest
14 g

rose tea leaves
29 g

Vanilla
173 g

sugar syrup 30 baume

Mix together.

Weigh 300 g of total syrup base for 1 pineapple. Place both into plastic bag. Seal tight and steam for 3 hrs. Cool and slice finely.

221 g

cooked beetroot puree
22 g

ginger puree
221 g

raspberry puree

Warm to 40°C.

442 g

CHR-R35RB1

Melt to 35°C. Add.

44 g

butter

Add and emulsify.

299 g

milk
299 g

water
45 g

yoghurt

Warm to 40°C.

60 g

dextrose
12 g

dried glucose 40DE
6 g

stabiliser

Add and pasteurise.

359 g

CHR-R35RB1

Mix in well. Let cool.

120 g

raspberry puree

Add cold. Mix again and churn.

Tip: Serve with Callebaut Brésilienne BRES.

352 g

CHR-R35RB1

Pre-crystallise.

88 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Mix in.

Put into warmed 500 ml siphon. Add 2 gas charges, shake well and spray into large plastic bag. Place into vacuum machine. Let chocolate foam slightly and turn off machine.
Leave to crystallise, place in fridge at 4°C and cool.

1. Use the turntable to create a swirl of ruby ganache.
2. Pipe dots of the ganache and the crémeux in a half circle.
3. Place pieces of the biscuit and pineapple in between.
4. Top with rounds of aerated ruby RB1 and fresh raspberries.
5. Finally scoop 2 quenelles of ruby ice cream on top.