Ruby plated dessert

level 3

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 components

Used Callebaut products

Fig Tuille Taco

IngredientsPreparation

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

IngredientsPreparation

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

IngredientsPreparation

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 puree
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 221g
    cooked beetroot puree
  • 22g
    ginger puree
  • 221g
    raspberry puree

Warm to 40°C.

  • 11g
    sorbitol
  • 17g
    invert sugar
  • 22g
    glucose DE 60

Melt to 35°C. Add.

  • 44g
    butter

Add and emulsify.

Ruby ice cream base

IngredientsPreparation
  • 299g
    milk
  • 299g
    water
  • 45g
    yoghurt

Warm to 40°C.

  • 60g
    dextrose
  • 12g
    dried glucose 40DE
  • 6g
    stabiliser

Add and pasteurise.

Mix in well. Let cool.

  • 120g
    raspberry puree

Add cold. Mix again and churn.

Tip: Serve with Callebaut Brésilienne BRES.

Aerated Ruby RB1

IngredientsPreparation

Pre-crystallise.

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.