Serves 4
Prep time 300 minutes
Ingredients For Roasted Pineapple
1 large pineapple, peeled
600ml water
90g sugar
1 cinnamon stick
2 vanilla pods
8 pieces star anise
Ingredients For Tamarind Ice Cream
480ml fresh cream
240ml milk
150g sugar
7 egg yolks
240g tamarind puree
Ingredients For Crisp Tamarind Gel
25g tamarind paste
50g water
50g sugar
1gr agar agar
Ingredients For Tamarind Powder
25g tamarind paste
25g vegetable oil
100g maltodextrin
Method For Roasted Pineapple
Pre heat oven to 200°C. Place all the ingredients, except the pineapple, into a pot and bring to boil. Simmer for 20 minutes, allowing infusion to take place. Slice pineapple into 8 wedges, taking care to trim the inner core. Place the pineapple wedges in a baking tray and pour the syrup over them. Place in oven for 40 to 50 minutes, taking care to baste every now and then with the syrup. Once caramelised, remove the pineapple from oven. Set aside for later use.
Method For Ice Cream
In a large saucepan over medium-high heat, bring the cream, milk, and sugar to a boil. Reduce the heat and stir until the sugar is completely dissolved. Remove from the heat and allow to rest for 5 minutes.
In a medium bowl, whisk together the egg yolks, continue to whisk while gently pouring a small amount of the hot cream mixture onto the yolks. This will temper the yolks and keep them from curdling. While whisking the hot cream mixture, gradually add the tempered yolk. Stir with a wooden spoon over medium – low heat until the custard coats the back of the spoon – make sure the liquid does not boil. This should take around 4 minutes. Strain the custard through a fine sieve into a clean bowl.
Chill the custard in the refrigerator until very cold, about 3 hours, or alternatively set over a bowl of ice. Stir in the tamarind puree. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
Method For Crisp Tamarind Gel
In a small pan, over medium heat, bring to boil all the ingredients. Whisk occasionally to make sure the agar agar is dispersed and fully hydrated. Pour the liquid in a container and allow it to set. Cut the agar gel in small cubes. Blend the gel cubes thoroughly using an immersion blender until smooth. Pass the fluid gel through a fine sieve. Spread on to silpat and place in dehydrator to crisp overnight. Store in a sealed container or squeeze bottle in the fridge until ready to use.
Method For Roasted Pineapple
Combine ingredients in medium bowl and whisk together until powder is fully integrated into oil and clumps form into something like lumpy biscuit dough. Transfer powder to fine mesh strainer. Push mixture through strainer using whisk in circular pattern; this will create a fine powder. Store in a dry container until needed.
Plate as shown in picture.
