Ravioli of pineapple with fruits from another world, with refreshing. lime sorbet

Pastry recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Mango and pineapple salad with lime

    Ingredients

    • Lime (zest) - 1/4
    • Sugar - 25g
    • Mango (dice) - 250g
    • Pineapple (dice) - 250g

    Leave the pineapple pieces and mango pieces to defrost slightly.

    Cut into small pieces, mix with the sugar and freshly grated lime zest.

    Place in a bowl, cover with plastic film and leave to macerate overnight in the fridge.

  2. Lime jelly

    Ingredients

    • Frozen fruit purée 100% : Lime - 50g
    • topping neutral - 200g
    • Lime (zest) - 1/2

    Bring to the boil the lime puree, add the neutral topping and then the freshly grated lime zest.

    Keep in a cool place.

    In this step

    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  3. Lime sorbet

    Ingredients

    • Frozen fruit purée 100% : Lime - 700g
    • Milk powder 0% - 40g
    • Sorbet stabiliser - 8g
    • Atomised glucose - 175g
    • Mineral water - 1000g
    • Caster sugar - 525g
    • Lime (zest) - 15g

    Mix together the powdered milk, powdered glucose and stabilizer.

    Bring to the boil the water with the sugar and lime zest.

    Pour over the first mixture, taking care to blend thoroughly.

    Leave to mature overnight in the fridge.

    Add the lime puree, blend once again.

    Strain through a conical sieve and churn in the ice cream maker.

    Store in the freezer.

    In this step

    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  4. Assembling and presentation

    Place three teaspoons of mango and pineapple salad with lime on each plate.

    Top this salad with three slices of pineapple carpaccio, previously defrosted and drained on absorbent paper.

    Lightly glaze with the lime jelly and place a few drops in the bottom of each plate.

    Sprinkle with a few strips of fresh coconut.

    Lightly sprinkle the pineapple slices with fairly finely crushed pink peppercorns and place a small ball of soft lime sorbet. Serve immediately.

    Accompany this dessert with a few coconut tuiles and a piña colada.

    You can also replace the lime sorbet with a coconut sorbet.

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