Pineapple sorbet
Put the butter, cream, sugar, gelatine and glucose into a pan and stir over a slow heat to dissolve the sugar and combine the glucose. Increase the heat and bring to the boil.
Remove from the heat and whisk in the polenta in a slow steady stream. Transfer to a bowl and leave to cool and firm up. Pre-heat oven to 170*c.
Roll out half the polenta mixture between a silicone baking mat and grease-proof paper as thinly as possible.
Peel off the paper and lift the backing mat onto a baking sheet, back for 12-15 mins until golden brown.
Remove from the oven and leave to cool for 1 minute. Carefully cut the tuille sheet into 9cm squares then leave to cool completely.
When ready to roll into cylinders, return the mixture into the oven for 1-2 mins at 130*c. Twist round the handle of a wooden spoon to form cigar shapes. Leave to cool and firm up.
Put sorbet in fridge for ten minutes to soften up. Then transfer into a piping bag.
Pipe sorbet into tuille cigar