Pineapple Chips and Recipe

1. For the pineapple chips: boil the water and sugar together until syrupy.
2. Peel the pineapple (reserve the peel); remove the "eyes" and slice two very thin rings per serving with a meat slicer or mandolin.
3. Lay the slices in a deep dish, pour the syrup over, and macerate for 24 hours.
4. Lay the slices on plastic wrap on a rack and let dry overnight at room temperature.
5. Bake on a parchment-lined tray at 100°C (210°F) for about 1½ hours until dry and breakable.
6. Slice the remaining pineapple for the carpaccio and refrigerate.
7. For the verbena sorbet: boil the water, sugar, Perrier, lemon juice and verbena into a syrup; cool and strain out the verbena.
8. Mix in the egg whites and churn in a sorbet maker until frozen.
9. For the pineapple rum jelly: boil the pineapple peel with the water, sugar and vanilla bean until syrupy.
10. Measure 450 g of this syrup, add the rum and softened gelatin, and dissolve fully; cool and refrigerate.
11. For the carpaccio juice: combine all the ingredients.
12. To plate, place the rum jelly around the plate rim or under the sorbet; arrange the pineapple carpaccio in a circle with a scoop of verbena sorbet in the centre and 2 pineapple chips in the sorbet; spoon the carpaccio juice over the pineapple; sprinkle with pink peppercorns, candied ginger cubes, and lime zest.

Serving suggestions: an elegant plated dessert for 8; total time over 2 hours including a 24-hour maceration.