Fennel pollen

Jill Dupleix
Would you like pollen with that? Add a little something extra to your next dessert.
Would you like pollen with that? Add a little something extra to your next dessert. Photo: Steven Siewert
Dietary
Egg-free

Add sparkle to desserts and give other dishes a flavour hit with 'magic fairy dust'.

Ingredients

Fennel pollen ice-cream with pineapple

200g castor sugar

300ml water

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

Method

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.

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