Rb2 and White chocolate Macadamia Verrine

Rb2 and White chocolate Macadamia Verrine

  • Quick & easy (production)
This Ruby RB2 Verrine highlights the fresh, tropical character of ruby chocolate through a layered and balanced composition. A light ruby mousse creates a smooth, airy base, complemented by a bright rhubarb and lime gelée that adds acidity and contrast. A macadamia whipped ganache introduces richness and texture, while caramelized macadamias bring a delicate crunch and depth to the finish. As Chef Jeremy Fogg explains, “I wanted to incorporate flavors that paired well with and enhanced the natural tropical flavors of the Ruby RB2 without overpowering it.” By moving away from traditional red fruit pairings, the recipe allows the chocolate’s natural profile to stand out, supported by carefully balanced acidity and creamy elements. The result is a refined, visually layered dessert with a clean flavor profile and strong appeal for plated service or premium takeaway.
Level:
Medium
Makes:
25-30 Verrines that are about 2 oz in size
Shelf life:
2 days
Conservation:
Air tight, room temperature

Ruby Mousse

Ingredients

  • 450 g
    Ruby rb2
  • 300 g
    Heavy cream
  • 180 g
    Sugar
  • 90 g
    Egg whites
  • 180 g
    Sugar
  • 45 g
    Water
  • 1 g
    Citric acid

Preparation

  1. Melt Ruby in a double boiler over low heat. Don’t heat above 113°F (45°C) as color may
  2. fade.
  3. Whip cream to medium peaks.
  4. Whip egg whites to stiff peaks.
  5. Cook sugar, water, and citric acid to 240 F. Slowly pour into egg whites while whipping.
  6. Continue whipping on high until meringue cools to around 80°F (27°C).
  7. Fold meringue into whipped cream.
  8. Fold melted Ruby into mixture slowly.
  9. Portion mousse into verrines at desired amount, and spread smooth to create a level
  10. surface. Chill until set.

RHUBARB + LIME GELEE

Ingredients

  • 600 g
    Boiron red berry puree
  • 200 g
    Lime juice
  • 10 g
    Lime zest
  • 200 g
    Sugar
  • 150 g
    Cold water

Preparation

  1. Bloom gelatin in cold water.
  2. Heat rhubarb puree, lime juice, lime zest, and sugar just to a simmer.
  3. Remove from the heat and melt in bloomed gelatin.
  4. Cool to around 80°F (27°C) before pouring a thin layer on top of the mousse in the
  5. verrines.
  6. Allow to chill until set.

MACADAMIA WHIPPED GANACHE

Ingredients

  • 60 g
    Macadamia nuts
  • 150 g
    Heavy cream #1
  • 60 g
    Milk
  • 40 g
    Glucose syrup
  • 3 g
    Salt
  • 5 g
    Gelatin powder
  • 25 g
    Cold water
  • 150 g
    Callebaut cw2 white chocolate
  • 422 g
    Heavy cream #2

Preparation

  1. Toast macadamia nuts at 325°F (160°C) for 8-15 minutes, until lightly golden brown and
  2. aromatic.
  3. Combine the heavy cream #1, milk, glucose syrup, and salt and bring to a simmer. Add
  4. the toasted macadamias and steep for 15 minutes. Remove the macadamias after
  5. steeping.
  6. Bloom the gelatin powder in the cold water.
  7. Bring the macadamia-infused liquid back to a boil. Remove from the heat and add the
  8. bloomed gelatin.
  9. Pour over the white chocolate and let sit to melt the chocolate. Emulsify with an
  10. immersion blender.
  11. Add the heavy cream #2 and emulsify.
  12. Chill until set, then whip to medium peaks.

Caramalized Macademias

Ingredients

  • 200 g
    Macadamia nuts
  • 100 g
    Sugar
  • 25 g
    Water
  • 28 g
    Butter
  • 2 g
    Salt

Preparation

  1. Bring the sugar and water to 240°F (115°C)
  2. Add the macadamia nuts and cook, stirring constantly. Sugar syrup will crystallize onto
  3. macadamias.
  4. Keep cooking while stirring until sugar is lightly caramelized and no longer crystallized.
  5. Remove from the heat, add the butter and salt, and stir to combine.
  6. Transfer to a non-stick baking mat and spread evenly. Cool until hardened. 
  7.  Rough chop macadamias for garnish.