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Mandarin Ice Cream with a Dilled Fruit Salpicon Recipe
Mandarin Ice Cream with a Dilled Fruit Salpicon
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of the Eastern Townships
Total time: more than 2 hours

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

Difficulty: Easy
Chef's Note

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.

- 500 ml (2 cups) heavy cream, whipped
- 200 ml (3/4 cup) mandarin pulp
- A few drops of Mandarine Impériale liqueur
- or other mandarin liqueur
- 1 egg yolk

Fruit salpicon
- Pineapple
- Strawberries
- Dill, finely chopped

 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).
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