Yka Leaves ice cream, pineapple and candy floss

(For 10 to 12 portions)

Special equipment:

• Plastic bags for candy floss
• Silica gel
• Medium semi-sphere mould
• Small semi-sphere mould
• Candy floss machine
• Long wooden skewers

For the pineapple and Sechuan Buttons syrup:

• 1 fresh medium-sized pineapple
• 3 punnets Honny Cress 
• 1 punnet Sechuan Buttons  
• 350g caster sugar 
• 2 punnets Yka Leaves 

For the frozen lemon curd (inside the ball of ice cream):

• 3 eggs
• 100g caster sugar
• juice from 2 lemons
• zest from 2 lemons
• 50g butter
• 50g honey
• 2 egg whites

For the Yka Leaves ice cream: 

• 200ml Yka Leaves syrup
• 4 egg yolks 
• 40g caster sugar 
• 60g blackcurrant puree
• 2 egg whites

For the sweet glossy noodles and pink peppercorn crumbs:

• 150g Vietnamese rice paper (fine)
• 20g pink peppercorn
• 60g caster sugar

For candy floss:

• Caster or granulated sugar

For the pineapple and Sechuan Buttons syrup:

• Slice finely the pineapple and lay straight on the plate.
• Make the Sechuan Buttons sugar by blitzing the sugar with the Sechuan Buttons. Use the Sechuan sugar to make a 50/50 syrup.
• Dry 1/3 of the Yka Leaves; keep the rest to make syrup.

Method for the frozen lemon curd:

• Mix eggs, butter and sugar, add lemon zest and juice.
• Cook au bain-marie and mix until the curd is thick.
• Cool down and fold with the "egg white".
• Fill the small semi-sphere mould and freeze straight away.

For the Yka Leaves ice cream:

• Make a crème anglaise. Cool down and fold in the egg whites.
• Fill 1/2 of the semi-sphere mould with the ice cream.
• Insert the frozen Limon curd into the other 1/2 of the semi-sphere and freeze.
• Make the ice balls and reserve in the freezer.

For the sweet glossy noodles and pink peppercorn crumbs:

• Mix the rice paper in the nutria bullet, place in a sieve and fry.
• Drain and dry on a tissue paper.
• Add the caster sugar and the pink peppercorn dust.
• Keep in an airtight container with silica gel.

Method for candy floss:

• Build the plate as shown on the picture.

Recipe: Franck Pontais