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Credit: Michelle Karr-Ueoka, Executive Pastry Chef/Owner, MW Restaurant, Honolulu
The National Culinary Review, April 2016
½ fresh pineapple
30 grams sugar
Ginger, 4-inch piece, peeled, sliced
Clean and core pineapple. In vacuum bag, place pineapple, sugar and ginger; compress in cryovac machine. Chill 24 hours. Slice into thin ribbons. Reserve refrigerated.
100 pieces (50 ribbons for 10 plated desserts; 50 for future use)
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