***** CODE PUB = PUB_B *****
Français
 
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple Recipe
 
 
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of France
Total time: more than 2 hours
Preheat oven to 80° C. (160° F.)
Preparation time: 15 minutes + 2 hours maceration time
Cooking time: A few minutes + 3 hours for oven-drying
Difficulty: Average
Chef's Note
To get very thin pineapple slices, it is recommended that you slice them with a meat-slicer. You can keep the dried pineapple slices for several days in an airtight container. The drying process can also be used with other fruits (apples, oranges, etc.) 
Ingredients
Ingredients for 6 servings
- 2 ripe Pineapples
- 250 g (9 oz.) wild strawberries (Strawberry)
- 80 g (3 oz.) strawberry coulis
- 450 g (1 lb.) sugar
- 10 g (1 tbsp.) potato starch
- 1 Bourbon Vanilla bean
- 500 ml (2 cups) berry sorbet of your choice
- 1 sprig of mint
Method
 

Preparing the crispy pineapple (the day before)

  1. Peel one pineapple; cut very thin round slices cross-wise from the fruit.
  2. Make a syrup with 150 g sugar and 500 g water. Cool and set aside.
  3. Place 20 slices of the pineapple in the syrup to macerate for 3 hours.
  4. Spread them out on baking sheets and dry in an 80° C oven for 3 hours.
  5. Peel the other pineapple, cut into very thin round slices (you will need 6 per person).
  6. Make a syrup with 300 g sugar and 500 g water. Cool and set aside.
  7. Place the 36 slices of pineapple into the syrup and let macerate for 2 hours.
  8. Take 500 ml of the pineapple macerating liquid, add the split vanilla bean, bring to a boil and thicken lightly with the potato starch. Refrigerate.

Finishing and presentation

  1. Mix the wild strawberries with the strawberry coulis. Place a spoonful of the strawberries on each slice of pineapple, cover with another slice of pineapple and seal them as you would ravioles.
  2. Serve 3 per person accompanied by a scoop of sorbet in which you have propped three of the crispy dried pineapple slices.
  3. Spoon the vanilla sauce over top and decorate with a mint leaf.
Sommelier
A Muscat from Frontignan Château des Aresquiers
 
More recipe ideas
..........
An original recipe from Jacques and Laurent Pourcel and Olivier Chateau, of the Jardin des Sens in Montpellier
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****