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
150g sugar 32g T45 flour 76g almond powder 100% 41g mirin 35g fig and violet mustard 32g melted butter 35g 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.

Avocado Crémeux

ingredients	preparation
600 g of crémeux
83g sugar 7g NH pectin 6g ice cream stabiliser	Mix together.
83g water 166g lime juice 119g avocado	Warm slightly in thermomix.
53g egg yolks	Add together with pre-mixed sugar. Cook to 82°C.
83g Butter 82% fat	Add. Leave to cool.

Banana and Lime Madeleine Biscuit

ingredients	preparation
1 tray of 60 x 40 cm
290g whole egg(s) 151g invert sugar 279g flour T45 139g icing sugar 4g salt 12g baking powder 3g lime zest	Mix together.
90g Banana purée 232g melted butter 82%	Add.
Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.

Confit Pineapple

ingredients	preparation
1 peeled pineapple 72g water 12g orange zest 14g rose tea leaves 29g Vanilla 173g 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.

Beetroot Ganache

ingredients	preparation
221g cooked beetroot puree 22g ginger puree 221g raspberry puree	Warm to 40°C.
442g CHR-R35RB1	Melt to 35°C. Add.
44g butter	Add and emulsify.

Ruby ice cream base

ingredients	preparation
299g milk 299g water 45g yoghurt	Warm to 40°C.
60g dextrose 12g dried glucose 40DE 6g stabiliser	Add and pasteurise.
359g CHR-R35RB1	Mix in well. Let cool.
120g raspberry puree	Add cold. Mix again and churn.
Tip: Serve with Callebaut Brésilienne BRES.

Aerated Ruby RB1

ingredients	preparation
352g CHR-R35RB1	Pre-crystallise.
88g CB	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.