Français
| Register    
Search

Advanced research

Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy PineappleTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

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

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:155.7 kcal

Proteins:0.6 g

Fats:0.2 g

Carbohydrate:39.7 g

Fibers:1.3 g

Sugar:36.7 g

Cholesterol:0 mg

Sodium:5.6 mg

Calcium:10.6 mg

Energy:1586 kcal

Proteins:5.8 g

Fats:1.6 g

Carbohydrate:404 g

Fibers:13.7 g

Sugar:373.5 g

Cholesterol:0.2 mg

Sodium:57.3 mg

Calcium:107.7 mg

SIMILAR RECIPES

  • Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple

  • Pineapple Ravioles with Raspberries

  • Pineapple Chips and

  • Pineapple and Mango Sautéed with Thyme and Rosemary with Vanilla Ice Cream and Mint Oil

  • Charlotte, Martinique-Style

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

400

g

raspberries (raspberry)

1

mint leaves

verbena sorbet

400

g

powdered sugar

juice of 6 lemons

4

bunches of fresh verbena

300

ml

perrier water

2

egg whites

300

g

powdered sugar

1

nice ripe pineapple

vanilla syrup

20

g

potato starch

1

vanilla bean

1

ripe pineapple

600

g

powdered sugar

150

g

hulled strawberries

20

g

granulated sugar

METHOD

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.

Presentation

  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.

SOMMELIER

Passerillé domaine Henry

CHEF'S NOTES

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.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box