Thomas Haas' pineapple carpaccio with coriander

Serve this alongside lime sorbet for a refined summer dessert

Thomas Haas of Vancouver's Thomas Haas Chocolates & Pâtisserie may be well known for his work with decadents chocolates, but this pineapple and lime sorbet dessert is just as spectacular and it's perfect for spring and summer.


1 ripe pineapple
2 cups simple syrup, (equal parts sugar and water boiled together)
1 vanilla bean
1 lime, juiced and zested
freshly grated ginger, to taste

Peel and core pineapple and slice thinly with a mandolin 

Mix simple syrup, vanilla bean, lime juice and zest, and fresh ginger. Set aside.

Coriander sugar

1 cup granulated sugar
1/4 cup chopped coriander leaves (cilantro)

Grind sugar and coriander leaves in a food processor.

Lime sorbet

1/3 cup water
1/3 cup milk
1/2 cup granulated sugar
2 tbsp corn syrup
1/3 cup lime juice

In a large saucepan over medium heat, combine water, milk, sugar and corn syrup. Cook and stir until sugar is dissolved. Refrigerate until chilled.

Stir in lime juice.

Freeze in an ice cream freezer according to manufacturer's directions.


Place 3-4 thinly sliced pineapples onto a serving plate, sprinkle with coriander sugar, and drizzle with the syrup.

Serve with lime sherbet.