As easy as it is delicious. Pineapple, anise and basil collide in this fresh and bright dessert recipe.
Tom Sarafian may be better known for his savoury dishes, particularly his much-loved hummus, but here, he’s shared a recipe for one of his favourite desserts, which featured in our recent profile of the acclaimed Melbourne chef. The dish requires just four ingredients, including Lebanese arak, which is an anise-flavoured spirit. These punchy flavours are lifted by the addition of basil-infused olive oil. It’s dead simple, but mighty impressive – expect serious cred from your dinner guests as you unveil your unique final course.
“I really love the flavours pineapple and anise,” Tom says. “I’m a big fan of enjoying arak traditionally with water and ice, but I came up with this way of serving it as a dessert a few years ago, and I love it as a refreshing way to finish a meal.”
Just know you’ll need to start this recipe at least a day ahead to prep the basil oil, but don’t worry – it’s easy. And if pineapple sorbet proves hard to find, Tom says it will also work really well with most other flavours, especially blood orange or lemon, so mix and match to find your favourite combo.
Ingredients
1 bunch basil, rinsed
100mL extra virgin olive oil 120ml arak, chilled 750g pineapple sorbet
Method
Prep your basil oil at least one day ahead – start by bringing a small pot of water to the boil
Meanwhile, pick and wash the basil leaves Add the leaves to the boiling water, then strain immediately Submerge the blanched leaves in iced water and leave to chill for a minute Strain and squeeze the leaves to dry Place in a small blender with the oil and blend for 1 minute Leave overnight, then strain through a fine cloth To serve, scoop sorbet into small bowls or ramekins Make a small well in the sorbets with the back of a spoon Pour 30ml arak into each hole, then add a few drops of the basil oil, and enjoy
