Tarragon and Pineapple

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 100oC. Prechill ice cream machine.
  • For the Tarragon Flavoured Sugar, place all ingredients in a high-speed blender and blend on high to a powder. Set aside in an airtight container.
  • For the Tarragon and Sour Cream Ice Cream, place tarragon flavoured sugar, sour cream, milk powder, fresh tarragon and a pinch of salt into a blender and blend until combined. Transfer to a bowl and fold cream through.
  • Pass through a fine sieve then churn in an ice cream machine to a soft serve consistency. Transfer to a cooled container and reserve in the freezer for at least 2 hours to set.
  • For the Tarragon Crumb, arrange fresh tarragon on a wire rack. Place in the oven until dried, about. 20-25 minutes. Remove from oven and set aside to cool.
  • Increase oven temperature to 180oC.
  • Place flour, tarragon flavoured sugar and butter into a bowl. Rub between fingertips to a coarse crumb. Spread mixture over a lined baking tray and bake until golden brown and cooked through, about 12-15 minutes.
  • Break up with a spatula to create crumbs, mix and return to the oven until evenly browned, a further 5 minutes. Remove from the oven and set aside to cool at room temperature.
  • Place the dried tarragon in a fine strainer and crush the leaves to form a dust, sprinkling over the crumb. Continue until all the tarragon has been used, then mix well to combine.
  • Season with salt, to taste. Reserve in an airtight container.
  • For the Tarragon and Lime Syrup, place water, sugar and 2 tarragon sprigs in a saucepan and bring to a simmer. Stir until sugar dissolves then simmer until a syrup consistency is achieved. Remove from the heat and steep for 30 minutes.
  • Strain the syrup into a blender and add the remaining tarragon sprigs, the juice of 1 lime and blend, taste and adjust acidity if needed.
  • Strain again and return to the saucepan, add the arrowroot starch and whisk to incorporate. Bring to the boil and cook for 1 minute.
  • Strain again, cool, and transfer to a squeeze bottle. Set aside.
  • For the Caramelised Pineapple, peel pineapple and cut into ½ cm discs. With a small cutter, remove core and using a larger cutter (about 8 cm), trim pineapples into neat circles.
  • Heat a large pan over medium heat. Add oil and butter and once bubbling, add the pineapple rings and tarragon. Cook until pineapple is caramelised on both sides, about 5-8 minutes. Remove from the pan and cool on a wire rack.
  • For the Fresh Pineapple Salsa, peel pineapple and cut into 3-4 mm thick slices, avoiding the core, then cut into cubes.
  • Finely chop tarragon leaves and mix into the pineapple. Season with lime juice to taste and reserve in the fridge.
  • To serve, remove the ice cream from the freezer to soften slightly. Place a tablespoon of Tarragon Crumb on the side of each plate and top with a quenelle of tarragon sour cream ice cream. Add 1 piece of Caramelised Pineapple, a tablespoon of pineapple salsa and some syrup. Garnish with a tarragon leaf.