The 34,000 Home Recipes Fondue Pots ALLFOOD The Restaurant

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Candied coriander leaves: Choose leaves (about 10-15 leaves per person) most beautiful cilantro. Brush lightly on both sides of the egg. Spend leaves in crystal sugar and let dry on a baking tray lined with crystal sugar. Let dry for a few hours in a dry environment until completely hardened dish drain rack leaves (from 1h to 12 h, depending on the weather. If you want to hasten the drying, place it near the oven door, set on low temperature board).
Pineapple: Peel the pineapple and cut into 6 pieces lengthwise. Remove the fibrous center and cut each piece into as many thin slices as possible. Go put on the plates so as to form a very thin carpaccio of pineapple slices. Cut thin strip of lime peel (without the white part, which is bitter) and place on the pineapple. Pass-film role in the dishes and refrigerate.
Syrup: Combine all remaining ingredients (except the cilantro - may be the ugliest leaves that have not crystallized). Boil and remove from heat. Off the heat, add half the coriander leaves and let steep for 15 minutes. Strain and add the other half of the leaves. Beat everything in a blender.
Mounting: On each plate, place about 2 tablespoons pineapple (tablespoons) of syrup and cilantro in the center, 1 ball of lemon sherbet. Decorate around with candied coriander leaves. Serve at once.