Pineapple Carpaccio with Ginger

Name: Pineapple Carpaccio with Ginger
Yield: 4
Ingredients: 1 pineapple (about 1 kg); 1 L of orange juice; 200g of sugar; 2 tablespoons of fresh ginger, grated; 1.5L of water; 1/2 vanilla pod; 1 cinnamon stick; 2 star anise pods; 1 tablespoon of guarana in powder (for refresher); Leafy greens strips (for garnish); 4 pineapple sorbet balls (to serve with)

1
1 pineapple (about 1 kg)
2
1 L of orange juice
3
200g of sugar
4
2 tablespoons of fresh ginger, grated
5
1.5L of water
6
1/2 vanilla pod
7
1 cinnamon stick
8
2 star anise pods
9
1 tablespoon of guarana in powder (for refresher)
10
Leafy greens strips (for garnish)
11
4 pineapple sorbet balls (to serve with)

Ingredients

1
1 pineapple (about 1 kg)
2
1 L of orange juice
3
200g of sugar
4
2 tablespoons of fresh ginger, grated
5
1.5L of water
6
1/2 vanilla pod
7
1 cinnamon stick
8
2 star anise pods
9
1 tablespoon of guarana in powder (for refresher)
10
Leafy greens strips (for garnish)
11
4 pineapple sorbet balls (to serve with)

Directions

1
Cut the pineapple into 3-millimeter thick slices (1). Reserve
2
In a saucepan, combine the orange juice, sugar, ginger, water, vanilla pod, cinnamon stick, star anise pods, and guarana in powder
3
Bring to low heat and reduce for 15 minutes (2)
4
Add the pineapple slices and cook for another 15 minutes (3)
5
Gently place the pineapple slices onto a serving dish or mold (4) and let it rest in the refrigerator for 30 minutes
6
Place them on 4 plates, cover with the chilled sauce (5), garnish with leafy greens strips, and serve with a pineapple sorbet ball (the plate should be served very cold).