Individual fruit crumbles

Discussion in 'Food & Cooking' started by calabonzo, May 1, 2012.

  1. calabonzo

    calabonzo

    Messages:
    2
    Likes Received:
    10
    Exp:
    Professional Caterer
    Hi everyone, I am composing a trio of desserts and I want to do a fruit (probably rhubarb) crumble within a dessert ring, then unmould it onto the plate.

    Can anyone advise the best way to do this? I have concerns that the fruit filling will seep out from underneath the ring and leave the pud quite dry.

    Many thanks for any advice.
     
  2. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Calabonzo,

    Welcome to Cheftalk,

    To help understand your ingredients would you be able to provide a recipe ?

    One of the ways to prevent the liquid from seeping would be to add a thickening agent (tapioca) to your recipe that would absorb the fruit juices.

    While there is no recipe provided , you may want to strain some of the juices from the rhubarb  before composing your dessert, making sure the liquid ratio is not over.

     rhubarb and strawberries are a great pairing.

    Petals.
     
  3. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    198
    Exp:
    Cook At Home
    At first blush, your proposed presentation seems inappropriate for a crumble. You'd have to stiffen the juices so much the dessert would be unpleasant. Do you really want a crumble filling that doesn't ooze? I don't.

    Would you consider another dessert, say small galettes or tarts?

    Or a different presentation? There are certainly a variety of attractive ramekins and/or gratins which can be mixed, matched and themselves presented in all sorts of attractive ways.

    BDL
     
  4. calabonzo

    calabonzo

    Messages:
    2
    Likes Received:
    10
    Exp:
    Professional Caterer
    Thank you for that. I have had one in the past and it was beautiful. I wondered if there was a trick to the method. I have even wrapped the rings in foil then unmoulded onto the plate at the last minute but the juices still run and spoil the effect. I always add a little cornflour to thicken the juices up a bit, but as you say, it does dry it up a bit. Thanks for your interest.