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

Fig Tuille Taco

1 tray of 60 x 40 cm

Ingredients: Fig Tuille Taco

  • 5.3 oz
    sugar
  • 1.1 oz
    T45 flour
  • 2.7 oz
    almond powder 100%
  • 1.4 oz
    mirin
  • 1.2 oz
    fig and violet mustard
  • 1.1 oz
    melted butter
  • 1.2 oz
    egg 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

  • 2.9 oz
    sugar
  • 0.2 oz
    NH pectin
  • 0.2 oz
    ice cream stabiliser

Preparation: Avocado Crémeux

Mix together.

Ingredients: Avocado Crémeux

  • 2.9 oz
    water
  • 5.9 oz
    lime juice
  • 4.2 oz
    avocado

Preparation: Avocado Crémeux

Warm slightly in thermomix.

Ingredients: Avocado Crémeux

  • 1.9 oz
    egg yolks

Preparation: Avocado Crémeux

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

Ingredients: Avocado Crémeux

  • 2.9 oz
    Butter 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

  • 10.2 oz
    whole egg(s)
  • 5.3 oz
    invert sugar
  • 9.8 oz
    flour T45
  • 4.9 oz
    icing sugar
  • 0.1 oz
    salt
  • 0.4 oz
    baking powder
  • 0.1 oz
    lime zest

Preparation: Banana and Lime Madeleine Biscuit

Mix together.

Ingredients: Banana and Lime Madeleine Biscuit

  • 3.2 oz
    Banana purée
  • 8.2 oz
    melted 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

  • 1
    peeled pineapple
  • 2.5 oz
    water
  • 0.4 oz
    orange zest
  • 0.5 oz
    rose tea leaves
  • 1.0 oz
    vanilla
  • 6.1 oz
    sugar 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

  • 7.8 oz
    cooked beetroot puree
  • 0.8 oz
    ginger puree
  • 7.8 oz
    raspberry puree

Preparation: Beetroot Ganache

Warm to 40°C.

Ingredients: Beetroot Ganache

Preparation: Beetroot Ganache

Melt to 35°C. Add.

Ingredients: Beetroot Ganache

  • 1.6 oz
    butter

Preparation: Beetroot Ganache

Add and emulsify.

Ruby ice cream base

Ingredients: Ruby ice cream base

  • 10.5 oz
    milk
  • 10.5 oz
    water
  • 1.6 oz
    yoghurt

Preparation: Ruby ice cream base

Warm to 40°C.

Ingredients: Ruby ice cream base

  • 2.1 oz
    dextrose
  • 0.4 oz
    dried glucose 40DE
  • 0.2 oz
    stabiliser

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

  • 4.2 oz
    raspberry 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.