507711655-Opera-Patisserie-Cedric-Grolet-1

PINEAPPLE
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours
For the pineapple shells
8 whole baby pineapples
For the pineapple-lime sorbet
2¼ cups (450 g) Boiron ®
pineapple pulp
⅓ cup (80 g) lime juice
1 cup (200 g) superfine sugar
½ cup (100 g) glucose powder
1¼ teaspoons (6 g) super neutrose
Zest of 2 limes
For the pineapple shells
Cut the tops off the pineapples at three-quarters of their height.
Using a spoon, hollow out the insides by removing a little of the flesh
and set aside. Freeze the shells for 2 hours.
For the pineapple-lime sorbet
Use a juicer to extract 1¾ cups plus 2 tablespoons (450 g) of juice
from the pineapples, then pass it through a conical sieve. Heat this
juice in a saucepan with the pineapple pulp, lime juice, and ¾ cup
plus 1½ tablespoons (210 g) of water. When the mixture reaches
105°F (40°C), add the superfine sugar, glucose powder, and super