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.
Peel and core pineapple and slice thinly with a mandolin
Mix simple syrup, vanilla bean, lime juice and zest, and fresh ginger. Set aside.
Grind sugar and coriander leaves in a food processor.
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.