Verbena Sorbet and Crispy Pineapple
Flavors of France. Pineapple ravioles with raspberries, vanilla syrup, verbena sorbet and crispy oven-dried pineapple. 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. Difficulty: Average. Sommelier: PasserillƩ domaine Henry.
Nutritionper 100 gāŗ
140
Calories
1g
Protein
34g
Carbs
0.3g
Fat
Ingredients
For the Coulis
| 400 g | raspberries |
| 150 g | hulled strawberries |
| 20 g | granulated sugar |
Garnish
| a few | mint leaves |
For the Verbena Sorbet
| 400 g | powdered sugar (for sorbet) |
| juice of 6 lemons | lemon juice |
| 4 bunches | fresh verbena |
| 300 ml | Perrier water |
| 2 | egg whites |
For the Crispy Pineapple
| 300 g | powdered sugar |
| 1 | ripe pineapple (for crispy) |
For the Vanilla Syrup
| 20 g | potato starch |
| 1 | vanilla bean |
For the Ravioles
| 1 | ripe pineapple (for ravioles) |
| 600 g | powdered sugar (for ravioles syrup) |
Instructions
Preparing the crispy pineapple:
- 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.
- Peel the pineapple, slice it into very thin rounds, allowing two per person, and place them in the syrup to macerate for three hours.
- Preheat the oven to 70Ā°C (140Ā°F). Drain the pineapple slices, reserving 300 g of the soaking syrup.
- Spread them out on a non-stick baking sheet or a pan lined with buttered parchment paper, and let dry in the oven for three hours.
Making the vanilla syrup:
- 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.
- 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:
- Peel the other pineapple and slice into very thin rounds, allowing 6 per person.
- 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:
- Make the strawberry coulis by mixing the strawberries and superfine sugar in a blender. Set aside in a cool place.
- Gently combine the raspberries with the strawberry coulis.
Presentation:
- Place 1 tablespoon of raspberries on half of the pineapple rounds in syrup.
- Cover with the other pineapple rounds and use a cookie cutter 8 cm in diameter to form the ravioles.
- For each serving, place 3 ravioles on a large plate.
- Place 1 spoonful of sorbet in the centre and stick into it two of the crispy pineapple slices.
- Spoon the vanilla syrup over the ravioles and decorate with fresh mint leaves or sugar tuiles.