Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple Recipe
Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple
Flavors of France
Total time: more than 2 hours
Preheat oven to 80° C. (160° F.)
Preparation time: 2 hours
Macerating time: 5 hours
Cooking time: 10 minutes
Oven-drying time: 3 hours
Difficulty: Average
Chef's Note
Is this recipe from Laurent or Jacques? Jacques has had a love for desserts ever since childhood. As both of them say, a recipe is never finished, for it continually reinvents itself according to what's to be found in the market, or as a new inspiration comes along.
Ingredients for 4 servings
- 400 g (14 oz.) raspberries (Raspberry)
- A few mint leaves
- Verbena sorbet
- 400 g (14 oz.) powdered sugar
- Juice of 6 lemons
- 4 bunches of fresh verbena
- 300 ml (1 1/4 cups) Perrier water
- 2 egg whites
- 300 g (10 oz.) powdered sugar
- 1 nice ripe Pineapple
- Vanilla syrup
- 20 g (4 tsp.) potato starch
- 1 Vanilla bean
- 1 ripe pineapple
- 600 g (1 lb. 5 oz.) powdered sugar
- 150 g (5 oz.) hulled strawberries
- 20 g (4 tsp.) granulated sugar
Preparing the crispy pineapple
  1. First make the syrup by bringing 300 g sugar and 1 litre of water to a boil; let boil until the sugar is dissolved; cool.
  2. Peel the pineapple, slice it into very thin rounds, allowing two per person, and place them in the syrup to macerate for three hours.
  3. Preheat the oven to 70° C (140° F). Drain the pineapple slices, reserving 300 g of the soaking syrup;
  4. spread them out on a non-stick baking sheet or a pan lined with butter parchment paper, and let dry in the oven for three hours.

Making the vanilla syrup

  1. Dissolve the starch in a little cold water. Add the vanilla bean, split in half lengthwise and scraped to release its seeds, to the reserved pineapple macerating liquid; bring to a boil.
  2. Add in the dissolved starch, stirring with a whisk. Let thicken over low heat for one minute; set aside in a cool place.

Making the ravioles

  1. Peel the other pineapple and slice into very thin rounds, allowing 6 per person.
  2. Make a syrup by bringing the sugar and 1 litre of water to a boil until the sugar dissolves. Let cool completely, add the pineapple slices and let macerate for two hours in a cool place.

Making the coulis

  1. Make the strawberry coulis by mixing the strawberries and superfine sugar in a blender. Set aside in a cool place.
  2. Gently combine the raspberries with the strawberry coulis.


  1. Place 1 tablespoon of raspberries on half of the pineapple rounds in syrup;
  2. cover with the other pineapple rounds and use a cookie cutter 8 cm in diameter to form the ravioles.
  3. For each serving, place 3 ravioles on a large plate;
  4. Place 1 spoonful of sorbet in the centre and stick into it two of the crispy pineapple slices.
  5. Spoon the vanilla syrup over the ravioles and decorate with fresh mint leaves or sugar tuiles.
Passerillé domaine Henry
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