Pineapple Carpaccio, with basil syrup and sorbet

For 4 people

• 1 sweet pineapple
• 2 basil bunches
• 8 tbsp of canadou
• 1 egg white
• 50g (1/4 cup) of sugar
• 250ml (1 cup) of water
• 1 Lime

Prepare the basil sorbet at least 6 hours in advance.

Pour the sugar with 200ml of water in a pan and let boil for five minutes. Remove from heat and let cool.
Place the basil leaves of the first bunch in the blender and finely mix.

Add the cooled syrup and a few drops of lime.
Beat the egg white until firm and add it to the basil syrup. Mix a few seconds very gently in the blender, then pour into an airtight container and place in the freezer.

After one hour, mix the preparation again in the blender, and put it back in the freezer. Repeat this operation at least twice, in order to obtain a smooth sorbet.

Mix the basil leaves of the second bunch with the canadou and a few drop of lime. Set aside in the fridge.

Cut the pineapple into very thin slices and place them in the plates.

Coat with the basil syrup and serve with the sorbet.