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INGREDIENTS (Serves: 1)

• 2-3 pieces Canned Pineapple, sliced into 2.5cm baton
• Basil, Corriander and Mint Leaves, to garnish
• 1 Tablespoon Crystallized Ginger, minced
• 1 Quenelle (Scoop) Vanilla Ice Cream
• 1 Quenelle (Scoop) Mango Ice Cream/Sorbet
• 2 tbsp. Digestive Biscuit Crumbs
• 2 tbsp Brown Sugar
• Bamboo Skewers

EQUIPMENT

• Apple Wood Chips, The Smoking Gun and a Clip Top Jar

METHOD:

1. Place skewers through the pineapple, lengthwise, creating a lollipop.
2. Spread sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.
3. Brûlée the sugar evenly with sugar torch. Set aside to cool.
4. Place biscuit crumbs on the bottom of the jar or plate.
5. Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream/sorbet and place atop biscuit crumbs.
6. Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.
7. Serve immediately.

Recipe from: PolyScience