BURNT ROSEMARY AND PINEAPPLE
The bon bon has two components; burnt rosemary ganache and pineapple compote.
We take fresh locally grown rosemary and torch it till it's burnt to create a nice roasted and smokey aroma coupled with rosemary flavour. The burnt rosemary is hot infused into cream and made into a ganache.
Using fresh pineapples, we slowly cook it down until its caramelised. The caramelised pineapples are then deglazed with its own juice and make into a jam.