Preheat the oven to 100° C (200° F)
Preparation time: 30 minutes
Maceration time: 24 hours
Cooking time: 1 1/2 hours
Refrigeration time: 2 hours
A recipe from Philippe Le bail, pastry chef of
You can reduce the preparation time by leaving out the pineapple chips, which means you'll need only a few hours for refrigeration and a few minutes cooking time. Garnish the plate instead with some lemon verbena leaves.
- Boil the water and sugar together until the consistency of a syrup.
- Remove the peel from the pineapple; reserve. Remove the "eyes" and slice two very thin rings of pineapple per serving - I use a meat slicer to do this, but you could also use a mandolin.
- Lay the slices in a deep dish; pour the syrup over top and macerate for 24 hours.
- Place a sheet of plastic wrap on a rack; lay the pineapple slices on top and let dry overnight at room temperature.
- The next day, lay the slices on a parchment-lined baking sheet and place in a 100° C (210° F) oven for about 1 1/2 hours. At this stage the pineapple will be dry enough to be breakable.
- Cut the remaining pineapple into slices; set aside in the refrigerator.
- Boil the water, sugar, Perrier, lemon juice and verbena together to make a syrup. Let cool. Remove the verbena. Strain.
- Mix in the egg whites; place into a sorbet maker and process until frozen.
Rum pineapple jelly
- Boil the pineapple peel in 1 liter (4 cups) water with 300 g (1 1/2 cups) sugar and the vanilla bean until the consistency of a syrup.
- Measure out 450 g (1 lb.) of this syrup; add the rum and gelatin (previously softened in cold water). Dissolve the gelatin completely in the hot syrup. Cool and refrigerate.
- Combine all the ingredients.
- Place the rum jelly around the perimeter of the plate or underneath the sorbet.
- Place the pineapple slices (carpaccio) in a circle around the plate, with a scoop of verbena sorbet in the middle. Place 2 pineapple chips into the sorbet.
- Spoon the juice over the carpaccio.
- Sprinkle with a few pink peppercorns, small cubes of candied ginger and lime zest.
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