Roast pineapple with sichuan pepper and Manjimup truffle ice cream

Roast pineapple with sichuan pepper and Manjimup truffle ice cream

By
From
Marque
Serves
10
Photographer
Stuart Scott

Who would have thought that pineapple and truffle ice cream would be a match made in heaven? I think truffle ice cream is almost the best expression for these fragrant fungi. The pairing with the sweet and pungent pineapple lifts the volatile truffle aromas and all this heady richness is mitigated by the strange tongue-numbing menthol of the sichuan pepper.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the truffle ice cream, whisk together 100 grams caster sugar and 6 egg yolks in a large bowl until pale and creamy. Bring 125 millilitres pouring cream and 625 millilitres milk to the boil in a saucepan, then pour the hot mixture over the egg mixture, whisking constantly until combined. Return to the saucepan over a moderate heat. Stir constantly with a rubber spatula until the custard reaches 85ºC, then hold this temperature for 3 minutes. Strain the custard through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  2. Cut a very ripe pineapple into ten 1.5 centimetre thick slices. Stamp the slices with a 10 centimetre pastry cutter and remove the outer skin. Use a small cutter to remove the core and discard. Put 200 grams caster sugar into a large rondeau and add 1 tablespoon water. Cook to a dark caramel and add 75 grams salted butter. When the butter foams, add the pineapple rings, 10 millilitres prickly ash oil and 1 teaspoon toasted sichuan pepper. Roast the pineapples on the top of the stove on a moderate heat for 10 minutes, turn over and roast for another 5 minutes while basting the rings with the pepper caramel.
  3. To serve, finely chop 40 grams of fresh black truffle (of course we use beautiful truffles from Western Australia). Put into the ice cream base and churn together. This will chop the truffle through the ice cream. Place a ring of pineapple onto each plate and put a rough scoop of ice cream into the centre of each. Spoon a little of the caramel around the plate and finish by grating a little truffle on each plate with a Microplane grater – at the table if you must indulge in such theatrics.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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