Pineapple Chips and TheWorldWideGourmet.com
Total time: more than 2 hr
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
Nutritional values
per 100 g
per portion
Energy:140.6 kcal
Proteins:1.3 g
Fats:0 g
Carbohydrate:34.4 g
Fibers:0.4 g
Sugar:33.1 g
Cholesterol:0 mg
Sodium:18.8 mg
Calcium:32.4 mg
Energy:1296 kcal
Proteins:11.8 g
Fats:0.3 g
Carbohydrate:317.4 g
Fibers:3.3 g
Sugar:305.1 g
Cholesterol:0 mg
Sodium:173.6 mg
Calcium:298.9 mg
SIMILAR RECIPES
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Charlotte, Martinique-Style
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Pineapple chips
1
pineapple
700
g
sugar
1000
ml
water
**Verbena Sorbet
1000
ml
water
750
g
sugar
1000
ml
perrier water
250
g
lemon juice
fresh verbena
300
g
egg whites
**Pineapple rum jelly
pineapple peel
1000
ml
water
300
g
sugar
1
vanilla bean
50
g
rum
10
g
gelatin
**Carpaccio juice
500
ml
macerating syrup from the chips
250
ml
water
70
g
lime juice
**Garnish
pink peppercorns
small cubes of candied ginger
lime zest
METHOD
Preparing the pineapple chips and carpaccio- 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.
Verbena sorbet
- 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.
Carpaccio juice
- Combine all the ingredients.
Presentation
- 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.
CHEF'S NOTES
A recipe from Philippe Le bail, pastry chef of
, 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.
