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Individual fruit crumbles

post #1 of 4
Thread Starter 

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.

post #2 of 4

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.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 4
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
post #4 of 4
Thread Starter 

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.

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