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:
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Difficult
- Makes:
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Makes 10 dessert plates
Fig Tuille Taco
1 tray of 60 x 40 cm
Ingredients: Fig Tuille Taco
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5.3 ozsugar
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1.1 ozT45 flour
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2.7 ozalmond powder 100%
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1.4 ozmirin
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1.2 ozfig and violet mustard
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1.1 ozmelted butter
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1.2 ozegg whites
Preparation: Fig Tuille Taco
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.
Avocado Crémeux
600 g of crémeux
Ingredients: Avocado Crémeux
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2.9 ozsugar
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0.2 ozNH pectin
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0.2 ozice cream stabiliser
Preparation: Avocado Crémeux
Mix together.
Ingredients: Avocado Crémeux
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2.9 ozwater
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5.9 ozlime juice
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4.2 ozavocado
Preparation: Avocado Crémeux
Warm slightly in thermomix.
Ingredients: Avocado Crémeux
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1.9 ozegg yolks
Preparation: Avocado Crémeux
Add together with pre-mixed sugar. Cook to 82°C.
Ingredients: Avocado Crémeux
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2.9 ozButter 82% fat
Preparation: Avocado Crémeux
Add. Leave to cool.
Banana and Lime Madeleine Biscuit
1 tray of 60 x 40 cm
Ingredients: Banana and Lime Madeleine Biscuit
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10.2 ozwhole egg(s)
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5.3 ozinvert sugar
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9.8 ozflour T45
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4.9 ozicing sugar
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0.1 ozsalt
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0.4 ozbaking powder
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0.1 ozlime zest
Preparation: Banana and Lime Madeleine Biscuit
Mix together.
Ingredients: Banana and Lime Madeleine Biscuit
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3.2 ozBanana purée
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8.2 ozmelted butter 82%
Preparation: Banana and Lime Madeleine Biscuit
Add.
Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.
Confit Pineapple
Ingredients: Confit Pineapple
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1peeled pineapple
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2.5 ozwater
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0.4 ozorange zest
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0.5 ozrose tea leaves
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1.0 ozVanilla
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6.1 ozsugar syrup 30 baume
Preparation: Confit Pineapple
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.
Beetroot Ganache
Ingredients: Beetroot Ganache
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7.8 ozcooked beetroot puree
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0.8 ozginger puree
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7.8 ozraspberry puree
Preparation: Beetroot Ganache
Warm to 40°C.
Ingredients: Beetroot Ganache
Preparation: Beetroot Ganache
Melt to 35°C. Add.
Ingredients: Beetroot Ganache
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1.6 ozbutter
Preparation: Beetroot Ganache
Add and emulsify.
Ruby ice cream base
Ingredients: Ruby ice cream base
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10.5 ozmilk
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10.5 ozwater
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1.6 ozyoghurt
Preparation: Ruby ice cream base
Warm to 40°C.
Ingredients: Ruby ice cream base
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2.1 ozdextrose
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0.4 ozdried glucose 40DE
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0.2 ozstabiliser
Preparation: Ruby ice cream base
Add and pasteurise.
Ingredients: Ruby ice cream base
Preparation: Ruby ice cream base
Mix in well. Let cool.
Ingredients: Ruby ice cream base
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4.2 ozraspberry puree
Preparation: Ruby ice cream base
Add cold. Mix again and churn.
Tip: Serve with Callebaut Brésilienne BRES.
Aerated Ruby RB1
Ingredients: Aerated Ruby RB1
Preparation: Aerated Ruby RB1
Pre-crystallise.
Ingredients: Aerated Ruby RB1
Preparation: Aerated Ruby RB1
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.
Assembly and finishing
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.
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