Add sparkle to desserts and give other dishes a flavour hit with 'magic fairy dust'.
Fennel pollen ice-cream with pineapple
200g castor sugar
1 tsp fennel pollen (for stockists see here)
250g mascarpone, chilled
250g natural yoghurt
200g fresh pineapple, crushed
1 tbsp dill sprigs
Lemon fennel crunch
1 tbsp demerara sugar
good pinch of fennel pollen
1 tsp finely grated lemon zest
1. Combine the sugar and water in a pan and bring to the boil, stirring. Continue to boil for 3 minutes. Remove from the heat, add 1 tsp fennel pollen and set aside to infuse, then cool, strain and chill.
2. Whisk the mascarpone, yoghurt and fennel syrup together and churn in an ice-cream maker until frozen (or freeze in a shallow container, stirring to break up the crystals every hour for the first 3 hours).
To make the crunch, mix the sugar, pollen and lemon zest together.
To serve, spoon the crushed pineapple on to dessert plates, top with scoops of ice-cream and scatter with lemon fennel crunch and dill sprigs.