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.
Recipe
Fig Tuille Taco
| Ingredients | Preparation |
|---|---|
1 tray of 60 x 40 cm |
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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. |
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Avocado Crémeux
| Ingredients | Preparation |
|---|---|
600 g of crémeux |
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Mix together. |
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Warm slightly in thermomix. |
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Add together with pre-mixed sugar. Cook to 82°C. |
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Add. Leave to cool. |
Banana and Lime Madeleine Biscuit
| Ingredients | Preparation |
|---|---|
1 tray of 60 x 40 cm |
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Mix together. |
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Add. |
Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins. |
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Confit Pineapple
| Ingredients | Preparation |
|---|---|
|
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. |
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Beetroot Ganache
| Ingredients | Preparation |
|---|---|
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Warm to 40°C. |
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Melt to 35°C. Add. |
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Add and emulsify. |
Ruby ice cream base
| Ingredients | Preparation |
|---|---|
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Warm to 40°C. |
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Add and pasteurise. |
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Mix in well. Let cool. |
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Add cold. Mix again and churn. |
Tip: Serve with Callebaut Brésilienne BRES. |
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Aerated Ruby RB1
| Ingredients | Preparation |
|---|---|
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Pre-crystallise. |
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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. |
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Assembly and finishing
1. Use the turntable to create a swirl of ruby ganache. |