· 300g pineapple pulp (trim a pineapple and blitz it in a food processor)
· 1 bunch lemon thyme
· 325g double cream
· 2 whole eggs
· 3 egg yolks
· 300g caster sugar
· 300ml Mandarin (or good orange) juice (with bits)
· 1 red chilli (medium heat)
· 40ml liquid glucose
· 200ml water
· ½ gelatine leaf
· 1 ripe pineapple
· Pecan nuts
· Neutral oil
Put pineapple pulp and lemon thyme in a saucepan and boil ‘till reduced by a third to a half, add 250ml cream and take off the boil, meanwhile mix the egg and sugar ‘till it combines , then pour the cooled pineapple cream mix through the sieve, whisk all the time.
Oil 5cm presentation rings and cover one end with clingfilm then foil and hold with an elastic band, place on a folded j-cloth in the deep pan and fill with the mixture; fill up half way with hot water and bake in a 120 degree oven for 30 minutes.
Chill until needed.Mandarin Ice
Place the mandarin juice, water, glucose, 75ml double cream, 120g sugar and chopped chilli (to taste) in a pan, boil and remove from the heat.While waiting for the mixture to boil, bloom the gelatine in cold water, add to the (now boiled) ice mixture and mix.
Place in an ice-cream machine and churn until set.Pineapple tranche
Cut a tranche of the ripe pineapple, heat the griddle pan and char on both sides, reserve and keep warm.To Assemble Dish
Unmold the cream, if you want, sprinkle with more caster sugar and brulee with the blowtorch.Place the tranche of pineapple on a diagonal from 7o’clock to 1 o’clock, place the pineapple cream on the top left and a quenelle of the mandarin/chilli ice in the bottom right.
If you have the time or inclination then add some caster sugar to just a little water and melt to a caramel, chop some pecans and place in the caramel, mix and pour onto a silpat and sprinkle with salt. Break up and serve a piece of candied, salted pecan brittle artfully on the plate somewhere.