1. Boil the water and sugar together until the consistency of a syrup.
2. 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.
3. Lay the slices in a deep dish; pour the syrup over top and macerate for 24 hours.
4. Place a sheet of plastic wrap on a rack; lay the pineapple slices on top and let dry overnight at room temperature.
5. 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.
6. Cut the remaining pineapple into slices; set aside in the refrigerator.

Verbena sorbet

1. Boil the water, sugar, Perrier, lemon juice and verbena together to make a syrup. Let cool. Remove the verbena. Strain.
2. Mix in the egg whites; place into a sorbet maker and process until frozen.

Rum pineapple jelly

1. 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.
2. 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

1. Combine all the ingredients.

Presentation

1. Place the rum jelly around the perimeter of the plate or underneath the sorbet.
2. 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.
3. Spoon the juice over the carpaccio.
4. Sprinkle with a few pink peppercorns, small cubes of candied ginger and lime zest.