Ryan's Ruby Rendez-vous

1. Start by mixing everything together in a tabletop mixer fitted with the paddle attachment until thoroughly combined.
2. Leave the mixture to set in the refrigerator for at least 4 hours.
3. Once the tuile batter is perfectly chilled, place the stencil on a Silpat. Scoop a small amount of dough on top of the stencil and spread evenly with an offset spatula.
4. Bake the tuiles at 160°C (320°F) for 11 minutes.
5. Let them cool completely before using.

1. Warm and mix the water, lime juice, and avocado in the Thermomix®.
2. In another bowl, mix together the sugar, pectin and stabilizer and add to the Thermomix®. Then add the egg yolks and allow to mix well.
3. Cook the mixture until it reaches 82°C (180° F), then add the butter and mix until the butter is completely emulsified.
4. Pour into a bowl and cover with plastic wrap, making sure the plastic touches the entire surface of the crémeux.
5. Allow to cool in the refrigerator until completely chilled.
6. Once cooled, pour into a piping bag and reserve.

1. Combine the eggs, invert sugar, flour, icing sugar, salt, baking powder, and lime zest in a tabletop mixer equipped with the paddle attachment. Paddle at medium-low speed until everything is well-mixed.
2. With the mixer on low speed, add the banana puree and the melted butter and mix well.
3. Weigh out 1,500g (53 oz) of the mix and spread evenly in a 60 x 40cm (23.6” x 15.7”) tray with an offset spatula. Bake at 150° C (302°F) for 15 minutes.
4. Allow to cool completely.

Combine the water, orange zest, tea leaves, and syrup.
Scrape the seeds from the vanilla bean and add them to the mixture.
Place the syrup mix and the pineapple in a plastic bag. Seal the bag in a vacuum sealer or, alternately, use a resealable bag and get as much air as possible out of it.
Place the sealed bag in a pot filled with water and simmer gently for 3 hours.
Remove the bag from the pot and open it carefully. Remove the pineapple and place it in a bowl to cool completely.
Once cooled, slice the pineapple lengthwise into thin slices using the mandolin.

1. Warm the beetroot and raspberry purees with the ginger and sugars to 80°C (180°F) or until the mixture starts to steam.
2. Strain the beetroot mix over the chocolate and let it sit for a minute or two. Add the butter and blend with an immersion blender until well emulsified.
3. Pour the ganache into a piping bag and refrigerate for a minimum of 4 hours or overnight.

1. Combine the milk, water, and yogurt in a saucepan and warm to 40°C (104°F). Mix the sugars and stabilizer in a small bowl and then whisk them into the saucepan. Bring the mixture to a boil.
2. Pour the mixture into a bowl, add the ruby chocolate and mix well with the hand blender until emulsified. Add the basil leaves and cover them with plastic wrap, making sure the wrap touches the entire surface of the ice cream.
3. Refrigerate for at least 4 hours.
4. When the mixture is cold, strain it into a Pacojet beaker, then add the raspberry puree. Mix with an immersion blender, and allow to freeze overnight.
5. Process the frozen mix in the Pacojet machine to make the ice cream.

1. Cut the Madeleine Biscuits into different sized circles using the ring cutters and reserve.
2. Pipe a line of Beetroot Ganache crosswise on a thin pineapple slice and roll up. Repeat with other pineapple slices (you will use 3 rolls per plate).
3. Place the Madeleine Biscuit circles onto the plate. Fix the standing circles with a dot of Avocado Crémeux.
4. Place dots of Avocado Crémeux and Beetroot Ganache on the plate, then place the Pineapple Rolls.
5. Finally, place a quenelle of Yogurt and Basil Ruby Ice Cream in the middle of your plate on one of the Madeleine Biscuit circles and decorate with freeze-dried raspberries, and flower petals.
6. Place the fig tuile last to preserve its crispness.