Roast pineapple gelato, spiced yoghurt sorbet and cucumber jelly

Serves 6 Prep time 25 mins, cook 3 hrs 30 mins (plus freezing, infusing, setting)

Combine sugar and 400ml water in a saucepan over medium heat, stirring to dissolve sugar, bring to the boil. Remove from heat, cool. Makes about 650ml syrup. Set aside.

For pineapple gelato, preheat oven to 200C. Place pineapple in a roasting pan and roast until soft and starting to collapse (1½-2 hours). Cool completely. Trim skin from flesh with a sharp knife (discarding) and quarter flesh. Remove and discard core, then coarsely chop flesh and process in a food processor or blender until smooth. Measure 1kg pineapple pure and set aside. In a small saucepan, combine sugar and 150ml water and stir over medium heat until sugar dissolves. Bring to the boil and cook until sugar reaches 106C on a sugar thermometer (15-20 minutes), brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming. Meanwhile, whisk yolks in an electric mixer until pale, then with motor running, pour syrup over yolks and whisk vigorously until thick and pale (5-10 minutes). Continue whisking until cool, then stir through pineapple pure. In a separate bowl, whisk cream to soft peaks and gently fold through pineapple mixture. Freeze in an ice-cream machine according to manufacturer's instructions. Makes 1.5 litres.

For yoghurt sorbet, combine spices in a frying pan over low heat and gently roast for 5 minutes to refresh. Transfer spices to a saucepan, add milk and bring to the boil over medium heat, then remove from heat, cover and infuse for 1 hour. Strain into a bowl, add yoghurt and 500ml syrup, stir to combine and freeze in an ice-cream machine according to manufacturer's instructions.

For cucumber jelly, process cucumber in a food processor until smooth and pass through a fine strainer. You'll need 150ml. Place 150ml syrup in a saucepan, warm gently. Dissolve gelatine in 50ml hot water, add to syrup, stir to combine, cool. Add cucumber juice, skim and pour into a small-capacity container. Refrigerate until set (1-2 hours).

Meanwhile, for pineapple crisps, preheat oven to 130C. Remove skin from pineapple with a small sharp knife, then slice widthways to 1mm thick and place on baking paper-lined oven trays. Dust evenly with icing sugar and bake until dry and crisp but not too coloured (50 minutes-1 hour). Set aside to cool, then store in an airtight container.

To serve, place scoops of pineapple gelato and spiced yoghurt sorbet in a serving dish. Spoon over cucumber jelly and garnish with pineapple crisps just before serving.