Prep time: 30 minutes
Serves: 1

Ingredients:
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs

1 oz. Turbinado Sugar
Bamboo Skewers

PolyScience Apple Wood Smoking Gun™ Chips

Step 1:
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.

Step 2:
Place sliced pineapple into vacuum bag.

Step 3:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.

Step 4:
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.

Step 5:
Place skewers through the pineapple, lengthwise, creating a lollipop.

Step 6:
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.

Step 7:
Brûlée the sugar evenly with sugar torch. Set aside to cool.

Step 8:
Place graham cracker crumbs on bottom of mason jar or plate.

Step 9:
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.

Step 10:
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.

Step 11:
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.

Step 12:
Serve immediately.