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Pineapple Chips and Recipe
Pineapple Chips and
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Flavors of Corsica
Total time: more than 2 hours

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

Difficulty: Easy
Chef's Note

  A recipe from Philippe Le bail, pastry chef of 

l'hôtel Belvédère

, Porto-Vecchio

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.

For 8 servings

Pineapple chips
- 700 g (3 1/2 cups) sugar
- 1 liter (4 cups) water

Verbena Sorbet
- 1 liter (4 cups) water
- 750 g (3 3/4 cups) sugar
- 1 liter (4 cups) Perrier water
- 250 g (1 cup) lemon juice
- Fresh Verbena
- 300 g (1 1/4 cups) egg whites

Pineapple rum jelly
- pineapple peel
- 1 liter (4 cups) water
- 300 g (1 1/2 cups) sugar
- 1 vanilla bean
- 50 g (3 tbsp.) rum
- 10 g (2 tsp.) gelatin

Carpaccio juice
- 500 ml (2 cups) macerating syrup from the chips
- 250 ml (1 cup) water
- 100 g (6 tbsp.) Malibu
- 70 g (5 tbsp.) lime juice

- Pink peppercorns
- Small cubes of candied ginger
- Lime zest
Preparing the pineapple chips and carpaccio
  1. Boil the water and sugar together until the consistency of a syrup.
  2. 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.
  3. Lay the slices in a deep dish; pour the syrup over top and macerate for 24 hours.
  4. Place a sheet of plastic wrap on a rack; lay the pineapple slices on top and let dry overnight at room temperature.
  5. 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.
  6. Cut the remaining pineapple into slices; set aside in the refrigerator.

Verbena sorbet

  1. Boil the water, sugar, Perrier, lemon juice and verbena together to make a syrup. Let cool. Remove the verbena. Strain.
  2. Mix in the egg whites; place into a sorbet maker and process until frozen.

Rum pineapple jelly

  1. 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.
  2. 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.

Carpaccio juice

  1. Combine all the ingredients.


  1. Place the rum jelly around the perimeter of the plate or underneath the sorbet.
  2. 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.
  3. Spoon the juice over the carpaccio.
  4. Sprinkle with a few pink peppercorns, small cubes of candied ginger and lime zest.
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