Endless Possibilities
Pineapple Carpaccio, Lemon Sorbet with Cinnamon DrizzleServes 2
Ingredients
1 medium pineapple
1 cup sugar
1/2 cup water
8 whole cloves
3 cinnamon sticks, 1 cut in half
1 pint lemon sorbet
1 pint blueberries
Method
Cinnamon Clove Drizzle
In a medium heavy-bottomed saucepan, bring the water to a boil. Place cloves, 1 cinnamon stick and sugar in water. Cook until the sugar is dissolved completely. Remove the pan from the heat and allow to cool.
Prepare the Pineapple
Cut off the pineapple top. Peel skin, trim and remove any eyes. Cut the pineapple in half on the short side. Set the slice size on a mandoline to 1/32 inch. Attach half the pineapple to the plunger. Make at least 12 slices. Set aside.
Prepare the Sorbet
Take sorbet out of the freezer. If using a store-bought package, remove the lid and slice the container down the seam. Remove and discard the packaging. On a chilled marble board, with a sharp knife, cut 6 discs 1/8 inch wide. Keep in freezer until ready to plate.
PlatingPlace two slices of pineapple on the plate, not directly on top of one another, creating 'steps.' Next place one sorbet disc on top of the slices, keeping the step pattern. Place two slices of pineapple on the sorbet. Repeat with sorbet and pineapple. Scatter blueberries around the plate. Reheat syrup in microwave for 30 seconds. Drizzle over pineapple and sorbet steps. For added visual appeal, freshly grate cinnamon over the entire dish, Create a sorbet curl and place on top of the last two pineapple slices. Place a 1/2 cinnamon stick on top of the curl. Repeat entire process for second plate. Serve.