Chef Vincent Creation: Chargrilled Aus Jubilee Pineapple, Sweet Coconut & Oyster Ice Cream, Sweet Basil

How to make it

1. Begin by removing the green spiky crown of the pineapple.
   Carefully trim the skin from the sides, cutting as close to the flesh as possible to preserve the fruit.
2. You’ll notice small brown spots, known as “eyes,” left behind. Remove these by cutting V-shaped grooves around the pineapple in a spiral motion.
   Once cleaned, slice the pineapple into rounds approximately 15mm thick.
   Marinate the pineapple slices with the remaining ingredients and refrigerate for 2 hours. For enhanced flavor infusion, you may vacuum-compress the slices for 99 seconds.
3. Grill the marinated pineapple on a Japanese Robata grill until well-charred, creating defined grill marks and a smoky aroma.
4. Whisk the fresh cream until stiff peaks form and the texture is light and fluffy.
   Gently fold in the coconut cream, condensed milk, and coconut essence until well combined. Set aside.
5. In a Vitamix blender, combine dulce de leche and oyster sauce. Blend for 1 minute until smooth and fully emulsified.
   Carefully fold the blended mixture into the coconut ice cream base.
   Transfer to a container and freeze until firm.
6. Place the grilled pineapple slice at the center of the plate.
   Serve alongside a scoop of sweet coconut and oyster ice cream.
   Garnish delicately with micro sweet basil for a fresh aromatic finish.