Ruby’s Cherry Chai

• Mix water and albumin powder with a whisk until fully dissolved.
• Whip in a stand mixer.
• Add the sugar little by little.
• Then add the dextrose, cherry purée, and beet powder and continue whipping until a stiff meringue forms.
• Dry in the oven or in the dehydrator.

1. Bring the purée to a boil and add the tea.
2. Bring to a boil and let simmer for about 20 minutes.
3. Strain the mixture.

1. Mix the ingredients to obtain a gel texture.
2. Pour into a piping bag and incorporate into the mousse.

1. Mix the sugar and pectin.
2. Heat the sour cherries to 40°C.
3. Add the mixture and bring to a boil.

1. Melt the Ruby chocolate to 35°C.
2. Heat the cream to 35°C.
3. Add the gelatin to the warm cream and mix with the chocolate to create a homogeneous ganache.
4. Mix with the sour cherry &

1. Heat the water to 40°C and make a pre-mix with the pectin, glucose, and part of the sugar.
2. Pour the purée, the rest of the water, and the sugar into a pan and heat to 40°C.
3. Add the pectin pre-mix and bring to a boil. Let infuse for a few minutes and skim off the foam.
4. Let rest overnight for a better result.
5. Glaze the previously unmolded mousses at 30°C.

1. Heat the purée and glucose to 40°C.
2. Add the gelatin, fold in the melted Ruby chocolate and the cream.
3. Let rest for 12 hours before whipping.

1. Mix all ingredients together, roll out to 3 mm, and cut into circles.

1. Heat the milk, purée, and yogurt to 40°C.
2. Add the pre-mixed sugars and stabilizer and heat to 85°C.
3. Mix with the chocolate.
4. Once cold, add the purée and yogurt powder. Churn the mixture.
5. Pour into the cavities of the quenelle 10 mold and let cool.

1. Bring together all components of this recipe and assemble the dish as shown in the image.