1 fresh pineapple
500 ml Dansukker Light Syrup
2 tbsp Dansukker Granulated Sugar
Handful of dandelion flowers
4 egg yolks
500 ml fresh cream (35%)
1 bunch tarragon
Peel the pineapple and cut into slices, arrange on a plate, pour over the syrup and let it draw a little. Serve with dandelion parfait.
Pour syrup in a saucepan and heat to 60°C, patter over fresh dandelion flowers and leave for 12 hours. When syrup has drawn, strain through a sieve. This syrup can be stored for a long time as any summer jam or syrup, if placed in clean sterilized container and tightly closed.
Beat egg yolks with 1 tbsp sugar until fluffy, add dandelion syrup and stir. Separately, whip cream with 1 tbsp sugar until it forms soft peaks, gently stir into the syrup, add chopped tarragon. Pour mixture into a form and freeze. Before serving, remove from the form and serve with a pineapple dessert.
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