Ravioli of pineapple with fruits from another world, with refreshing. lime sorbetPastry recipe
Mango and pineapple salad with lime
- 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.
- 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
- 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
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.