Yields
4 servings
Recipe courtesy of Thomas Haas of Thomas Haas Chocolates & Pâtisserie.
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ingredients
Pineapple Carpaccio
1
pineapple, ripe
2
cup simple syrup (equal parts sugar and water boiled together)
1
vanilla bean
1
lime, juice and zest
ginger, freshly grated to taste
Coriander Sugar
1
cup granulated sugar
¼
cup coriander (cilantro) leaves, chopped
Lime Sherbet
⅓
cup water
⅓
cup milk
½
cup granulated sugar
2
Tbsp corn syrup
⅓
cup lime juice
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directions
Step 1
Peel and core pineapple and slice thinly with a mandolin.
Step 2
Mix simple syrup, vanilla bean, lime juice and zest, and fresh ginger. Set aside.
Step 3
Grind sugar and coriander leaves in a food processor.
Step 4
In a large saucepan, combine water, milk, sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Refrigerate until chilled.
Step 5
Stir in lime juice.
Step 6
Freeze in an ice cream freezer according to manufacturer’s directions.
Step 7
To serve: Place 3-4 thinly sliced pineapples onto a serving plate, sprinkle with coriander sugar, drizzle with the syrup. Serve with lime sherbet.