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Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy PineappleTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

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

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Nutritional values

per 100 g

per portion

Energy:87.4 kcal

Proteins:0.5 g

Fats:0.2 g

Carbohydrate:22.2 g

Fibers:1.3 g

Sugar:19 g

Cholesterol:0.1 mg

Sodium:7.3 mg

Calcium:22.8 mg

Energy:671 kcal

Proteins:4.2 g

Fats:1.9 g

Carbohydrate:170.8 g

Fibers:9.9 g

Sugar:145.9 g

Cholesterol:0.6 mg

Sodium:55.7 mg

Calcium:175 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

ripe pineapples

250

g

wild strawberries (strawberry)

80

g

strawberry coulis

450

g

sugar

10

g

potato starch

1

bourbon vanilla bean

500

ml

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

CHEF'S NOTES

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.)



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