Prep. time: 15 minutes
Freezing time: At least 2 hours

The dill brings a note of freshness to the fruit. For my coulis, I use "Golden" pineapple - it may cost a bit more, but it is ripened on the plant, and is naturally sweet and flavorful.

 Making the mandarin ice cream

1. Whip the cream;
2. separate the mandarins into segments; remove the pulp from each membrane;
3. fold the mandarin pulp and the beaten egg yolk into the cream until the mixture is white; flavour with a few drops of mandarin liqueur; freeze.

Making the fruit salpicon and presentation

1. Cut the pineapple and mandarins into pieces; halve the strawberries;
2. blend a large piece of pineapple in the food processor to make a coulis;
3. unmold the ice cream in the centre of a plate; pour a stream of coulis around it;
4. arrange the fruits and dill in a ring on top of the coulis;
5. garnish with a butter tuile and a dill "flower" that has been moistened and dipped in superfine sugar (optional).