Caramelized Pineapple with Tonka Bean Ice Cream
"I'm crazy about tonka beans," Andreas says. "With flavor notes of coconut, cherry, vanilla, and almonds, the pairing possibilities are endless—especially with bold, aromatic fruits." In this dessert, he marries the intense depth of tonka bean ice cream with vanilla-marinated, caramelized pineapple, resulting in a rich and balanced dish with tropical flair. The pineapple is baked with rum, fresh vanilla, and citrus zest, creating a sweet and fragrant base. The addition of dulce leche cream adds a silky, caramel dimension, while a delicate coral tuile provides crunch and a visual flourish. Finished with a touch of fresh green herbs, this dessert is a vibrant, full-bodied taste experience that is both elegant and adventurous.
The chef's words
Andreas Brok-Hartvig
Andreas Brok-Hartvig is a trained chef and restaurateur based in Fredericia, and the founder of Brok-Hartvig Studios, where he works as a concept and development chef as well as a consultant in the food industry.
Elements of the dessert
4 scoops of Kastbergs Tonka Bean Ice Cream
12 slices of vanilla-baked pineapple
Dulce leche cream
Coral tuile
A few fresh green herbs for garnish
Vanilla-Baked Pineapple
1 pineapple, peeled and halved lengthwise
150 g granulated sugar
50 g muscovado sugar
2 dl rum
2 fresh vanilla pods or 1 tbsp vanilla paste
2–3 dl multifruit juice
Pinch of salt
Zest of ½ an orange, cut into segments (pith removed)