Cucumber Ice Cream, Jasmine Cream, Pineapple, Chartreuse Foam, and Smoked Cashew Nougatine
For the Cucumber Ice Cream:
Add cucumber purée to a blender and, with the motor running, shear in xantham until thoroughly hydrated. Shear in the milk, sugar, and dextrose. Once mixture is homogenous, shear in the lemon juice. Chill and process ice cream according to manufacturer’s directions.
For the Jasmine Cream:
In saucepan, combine coconut milk and cream to a boil. Remove from heat and pour into a blender. With blender running on low speed, shear in iota carrageenan for 1 minute. Add sugar, egg yolks, salt, and jasmine oil and blend for 2 minutes. Cool over an ice bath.
For the Frozen Cucumber Disk:
Strain cucumber purée through a chinois into a saucepot. Whisk in agar agar to hydrate. Whisk in salt and bring to a simmer for 1 minute. Add sugar and transfer mixture to a bowl set over an ice bath. Once set, transfer mixture to a blender and purée with xanthan gum. Transfer to a large bowl and vacuum seal to remove air bubbles. Strain through a chinois. With a 2½-inch circle cutter, cut rounds of acetate. Spread a thin layer of cucumber mixture over top of acetate sheets and freeze at least 30 minutes.
For the Smoked Cashew Nougatine:
In a saucepot, combine sugar and glucose and bring to 160°C. Stir in butter, salt, and smoked cashews. Once caramel has coated nuts completely, pour out onto a silicone baking mat and set. Add nougatine to a food processor and pulse to a fine powder.
For the Chartreuse Foam:
Add water to a blender and, with the motor running, shear in Versawhip and xanthan gum for 1 minute. Add sugar, citric acid, and Chartreuse. Transfer mixture to the bowl of a stand mixer fitted with a whip attachment. Whip to stiff peaks.
For the Compressed Pineapple:
In a half hotel pan, combine pineapple, honey, water, Chartreuse, and salt. Cover with plastic wrap and, in a vacuum packer, compress on setting 4.
To Assemble and Serve:
Pipe 3 tablespoons Jasmine Cream into a bowl. Top with Compressed Pineapple and a quenelle of Cucumber Ice Cream. Remove Frozen Cucumber Disk from freezer and carefully peel off acetate. Place on top of plated components and garnish with Chartreuse Foam and Smoked Cashew Nougatine.