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

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